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Meat Balls
From Royal Victoria cook book, 1900
Serves 1
Flavor to taste when meat is first minced.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 11. The excerpt below is the record exactly as published.
MEAT BALLS.—Minee either veal or beef very fine, put in a pan with some stock, simmer until quite tender (for 1 hour), mix 3 tablespoons of flour with 2 tablespoons of butter, boil until quite thick, stir well, and let cool. Beat 1 or 2 eggs, according to quantity of meat, stir into mixture. Roll biscuit very fine
Cook this with the app: pantry check, scaling, and the assistant.