Meat Balls

Ingredients

• 4 lb. raw beef
• A small piece of onion
• A little parsley
• A little marjoram
• Breadcrumbs
• Lemon peel
• Salt, pepper, nutmeg

Method

1. 1

   Chop the meat, onion, and parsley very fine, mix it with the marjoram, breadcrumbs, seasoning, and a little chopped lemon peel.

2. 2

   Beat up an egg and use half to bind the mixture.

3. 3

   Make it into small balls, and use as required.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 7. The excerpt below is the record exactly as published.

meat balls. Serve very hot. GREEN FLAGEOLETS SOUP. Potcirje Sans Souci. 1 lb. flageolet beana. 1 lb. spinach. 1 pint cold water. £ pint unclarifled vegetable stock (see page 8). 1 oz. dripping Soak the beans in cold water for 12 hours, drain them, and put them in a stew-pan with a pint of cold water ; let them simmer till quite soft and pulpy, stirring them occasionally — especially at the last — to prevent them burning, adding a very little water as that in the pan evaporates, so that when done there is hardly any liquor left. Pick the spinach, boil it in another pan with a little salt till tender, shake it- occasionally, SOUPS 13 then strain and rub through a sieve. Rub the beans also through a sieve and mix the two purees, diluting them to the desired consistency with a little unclarified vegetable stock. Season to taste, add the dripping broken into pieces, and stir all over the fire till hot. Serve with dice of fried bread. JULIENNE SOUP. Potage a la Julienne. 8 pints stock. Any vegetables that are in season, such as carrots, turnips, leeks, celery, green peas, asparagus points, French beans, lettuce, sorrel, etc. Clean the vegetables, and cut them into very fine shreds. Allow 1 oz. dripping to every half-pint of vegetables. Sweat the vegetables in the dripping with a little sugar for 10 to 20 minutes, according to the age of the vegetables. Shake often, and do not let them colour. Then add them to the stock, allowing 3 pints of stock to \ pint of vegetables, and boil very gently for 1 hour. The vegetables are sometimes cooked separately, and added to the clear stock just before serving, but the above recipe makes a soup with a richer blended flavour. KIDNEY SOUP. h lb. ox kidney, 1 oz. dripping. 2 carrots. 1 small turnip. 1 small onion. 1 quart boiling water (or stock.) 1 teaspoonful vinegar. 1 tablespoonful Harvey sauce. 2 oz. flour. Pepper and salt to taste. Cut up the vegetables and kidney, and dredge them with flour. Melt the dripping in a stew-pan, put the pieces of kidney and vegetables into it, let them brown, add all the other in- gredients. Let the soup simmer gently for 11 to 2 hours, re- moving any scum that may come to the top. Strain, thicken carefully with flour, and serve. LIVER BALLS. ^ lb. liver. Breadcrumbs. 1 whole egg. Pepper and salt. 1 tenspoonful chopped parsley. Scrape the liver finely, add the egg, chopped parsley, popper and salt, and sufficient breadcrumbs to make the mixture cohere. Mould into little balls. Simmer slowly in hot soup about \ hour, and serve in the soup. 14 DAINTY DINNERS AND DISHES. MACARONI (MILK) SOUP. £ lb. macaroni. 1 oz. butter. 1 egg yolk. 2 oz. grated cheese. U pints milk. Pepper and salt. 1 teaspoonful casumen, dissolved in cold water. Boil the macaroni in salt and water for \ hour ; let it cool and cut it into 1-inch lengths. Boil 1 pint milk, then drop in the macaroni. Add the grated cheese, butter, casumen, and the egg yolk beaten in \ pint milk, and warm up, but do not let it boil. These last ingredients should only be added just before serving the soup. MEAT BALLS. 4 lb. raw beef. A small piece of onion. A little parsley. A little marjoram. Breadcrumbs. Lemon peel. Salt, pepper, nutmeg

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