Klosse (Meat Dumplings)

Ingredients

• the thick and solid parts of an uncooked fowl
• jib. of finely-shred beef-suet
• three slices of bread
• a little grated nutmeg
• salt
• pepper
• lemon-peel
• two well-beaten eggs

Method

1. 1

   Chop fowl and suet, pound in a mortar.

2. 2

   Soak bread in milk, squeeze dry, and add to mixture.

3. 3

   Season with nutmeg, salt, pepper, and lemon peel.

4. 4

   Form into Klosse and boil in broth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 197. The excerpt below is the record exactly as published.

salt, and work in a little warmed butter and four eggs ; add sufficient milk to make it into a stiff, firm paste, and lastly 1 teacupful of the crumb of bread cut in small squares and fried in butter, when it should be of the consistence of panada ; 1 handful of rasped breadcrumbs may be added if it is too soft and not of the required consistence. Take out a little at a time with a teaspoon, drop it on to a well-floured board, roll the pieces into ball shapes about the size of a walnut, plunge them into a saucepan of boiling salted water, cover over the pan, and boil quickly for eight minutes or so. Eemove the pan to the side of the fire, and let it remain for ten minutes longer. Take them out, drain well, put them on a dish, pour over a little nut-brown clarified butter, and serve. (2) Take the thick and solid parts of an uncooked fowl, chop up with it jib. of finely-shred beef-suet, and pound it in a mortar. In the meantime, soak three slices of bread in milk, take it out, squeeze dry, and add to the mixture in the mortar. Pound them well together, and sprinkle in a little grated nutmeg, salt, pepper, and lemon-peel, and make them into a paste with two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.