Marrow Balls

Ingredients

• 3 oz. beef marrow
• 2 eggs
• 4 oz. grated roll
• 1 tablespoonful chopped parsley
• Pinch of salt

Method

1. 1

   Melt the marrow in a saucepan, beat to a froth, add the 2 eggs, stir in the grated roll and salt, mix well and form into little balls.

2. 2

   Boil for 3 minutes in the soup.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 15. The excerpt below is the record exactly as published.

Marrow Balls.) 3 oz. beef marrow. 2 eggs. 4 oz. grated roll. \ tablespoonful chopped parsley. Pinch of salt. Melt the marrow in a saucepan, beat to a froth, add the 2 eggs, stir in the grated roll and salt, mix well and form into little balls. Boil for 3 minutes in the soup. Mehlkldsse mit gerteteMr Semmel. For 6 Persons. Time of Preparation : f hour. 2 oz. roll, cut into dice and fried in butter. Salt. 2 whole eggs* f pint milk. 10 oz. flour. Make the well-beaten eggs, milk and flour into a paste, mixing well. Stir in the fried bread or roll. Cut off small pieces with a spoon, throw them into boiling water and boil for 5 minutes. Pour browned butter over them and serve with stewed fruit or meat. 22 Suppen^Einlagen. Klosse. Fdne HehlUdsse* For 6 Persons. I lb. flour, i^ oz. butter, f pint milk. Salt. Time of Preparation : i bour. I tablespoonful sugar. I ,9 grated roll. A little lemon juice or 4 bitter almonds. Melt the butter in a saucepan, add to it the milk thick- ened with flour and salt, and heat, stirring well, until of the consistency of dough. Then remove from the fire and, when cool, stir in gradually the beaten-up eggs, grated roll, sugar and grated almonds or lemon peel. Cut off small pieces with a tablespoon, throw into boiling water and boil 4 minutes. 6 oz. roll. \ lb. flour. I pint milk. Semmelkldsse. 2 oz. butter. 4 bitter almonds, grated. I tablespoonful salt. 2 eggs. Cut the roll into small dice, pour milk over them and stir well. Then add the well-beaten eggs, the butter, melted, salt and grated almonds and mix well. Cut off small pieces of this paste with a tablespoon, throw into boiling water and boil, with the lid on, for 5 minutes. For 6 Persons. 2 lbs. potatoes. I oz. butter. Kartoffelkldsse. (Potato Dumplings.) Time of Preparation : i^ hours. '^ oz. f 1 tablespoonful salt. 2 tablespoonsful grated roll. A pinch of pepper or nutmeg. our. Dumplings, etc. 23 Boil the potatoes and rub them through a sieve when cold. Stir into them a beaten-up ^%%^ a tablespoonful salt, pepper, the butter melted, the flour and grated roll and mix thoroughly to a paste. Form into little balls, roll in flour, throw into boiling water and boil with the lid on for 6 minutes. If these dumplings are to be served with fruit, add a little sugar, 4 grated bitter almonds and another egg in making the paste, and omit the pepper. Ipfelkldsse. (Apple Dumplings.) For 6 Persons. Time of Preparation : 2 hours. I lb. apples. I gill milk. 14 oz. flour. I oz. butter. I teaspoonful salt. Peel and core the apples and cut them into little dice. Mix. the remaining in^gredients to a firm paste and stir the apples into it. Cut off small pieces with a table- spoon, throw into boiling water and boil a few minutes. Serve with brown butter, sprinkled over with sugar and cinnamon. KloBse von pohen Kartoifelii. (Dumplings made from Raw Potatoes.) Far 6 Persons. Time of Preparation : 2 hours. 3 lbs. peeled raw potatoes. 3 oz. semolina. 2 oz. butter. i^ oz. roll cut into small dice. f pint milk. I tablespoonful salt. Grate the potatoes under water, to preserve a good colour, then pour into a jelly bag and press all the water out. Cut the roll into small dice and fry in butter. Boil the semolina in the milk to a puree and pour it, while boiling, over the potatoes. Add salt and stir in the roll, mixing thoroughly. 24 Suppen-Einlagen. Klosse. Form into 12 little balls, throw into boiling water, salted, and boil for 20 minutes. Serve with Sauerkohl, roast meat, etc. WttpttemberglBohar Htttxelklots. For 6 Persons. Time of Preparation : 3J hours. I lb. flour. 1 oz. breadcrumbs soaked in milk. The grated rind of \ lemon. 2 pounded cloves. 8 bitter almonds. 3 oz. sugar. f lb. stewed prunes and other dried fruits ; pears, apple- rings, apricots, etc. (Backobst). i oz. baking powder. \ lb. suet. 3 ^S^^' I tablespoonful salt. Chop the suet finely and mix it with the flour. Press the milk partly out of the breadcrumbs and stir them smoothly with the eggs, grated lemon peel, almonds, ground cloves and the salt and baking powder. Then add the flour gradually ^and knead to a dumpling. Place on a plate that will stand in a saucepan and pour sufficient boiling water on to three parts cover the dumpling. Cover the saucepan and boil 15 minutes. Then arrange on the plate, round it, the stewed Backobst (previously soaked an hour or two) mixed with sugar. Simmer gently for another 2 hours. Serve with cold boiled ham. Tiroler Klosse. (Tyrolean Dumplings.) For 6 Persons, Time of Preparation : 30 minutes. \ lb. boiled chopped ham. 1 oz. butter. 2 eggs. 2 oz. flour. I tablespoonful chopped parsley

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