Meat Balls

Ingredients

• about a pint of this meat
• two eggs
• a handful or two of rolled crackers
• pepper to taste
• salt to taste
• add water enough to moisten

Method

1. 1

   Chop leftover cooked meat, mix with eggs, rolled crackers, pepper, and salt.

2. 2

   Add water to moisten, form into flat cakes, grease frying pan, and cook lightly.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 26. The excerpt below is the record exactly as published.

MEAT BALLS- Mrs. A. J. Waid. Take pieces of left over, cooked meat, fat and lean, and put them through a meat chopper. To about a pint of this meat add two eggs, a handful or two of rolled crackers, pepper and salt to taste. Stir all to- gether, add water enough to moisten. Form into flat cakes. Grease the frying pan; cook lightly. MEAT BALLS. Mrs. Christine Swanson. One and one-half pounds of good raw steak, one- fourth pound of suet, one large onion, each chopped or ground fine ; two slices of bread soaked in a little cold water, one-half teaspoon of salt, pepper, cloves and alspice. Mix thoroughly and form into balls. BRINE FOR CORNING BEEF OR TONGUES. Mrs. Frances Hubbard. To one gallon of water use one and one-half pounds of salt, one-half pound of sugar and one even table- spoonful of saltoeter. Boil and skim. When cold pour over the meat. This ratio should be increased, for a large quantity of meat. A tongue should be left in brine two weeks. Boiling piece one zveek only. Large tongue requires four or five hours boiling. 58 MEATS No. 2. — CORNED BEEF OR HAM'. Mrs. E. C. Cady. Seven pounds of salt, three pounds of brown sugar, four ounces of saltpetre, two ounces of soda and two gallons of water. Boil and skim well and turn on meat when cold. Let them remain three or four weeks before using. YORKSHIRE PUDDING. Mrs. E. R. Sturtevant. (To be served with roast beef). One cup of milk, two eggs, yolks and whites beaten separately, one-half teaspoon of salt, one teaspoon of baking powder, one cup of flour. This should be mixed very smooth and be about the consistency of rich cream. Put drippings from roast or one table- spoon of butter in a biscuit tin. Pour in mixture and bake in hot oven twenty minutes. Serve immediately. CELERY DRESSING FOR FOWL. Boil three eggs hard, remove the shells when cold, and rub the yolks through a sieve or potato ricer, mix them smoothly with one-half teaspoon of salt, one tea- spoon of dry mustard, and one-half teaspoon of pow- dered sugar. Gradually add three-fourths cup of thick cream, and two tablespoons of vinegar. Chop the cel- ery fine and stir it into the mixture ; serve as a dress- ing for cold turkey, and pass cheese straws with it. CURRY SAUCE. : Fry in two tablespoonsful of butter, a tablespoonful of minced onion, and a spoonful of flour and stir until well blended ; add slowly a pint of strong veal gravy, two tablespoonfuls of curry powder, two mint leaves and a tablespoonful of lemon juice ; let simmer slowly for ten minutes, then strain and serve as directed in the preceding recipe. HORSERADISH SAUCE. Mix a scant quarter cup of the horseradish as soon as grated with one tablespoon of vinegar, one-third MEATS 59 teaspoon of salt, and a dash of cayenne or paprika. Add a little more than a quarter of a cup of thick sweet cream beaten stiff. COOKED HORSERADISH. Miss Marie Janette Conrad. To one quart of boiling milk add four tablespoons- ful of grated horseradish, three well beaten eggs and a little salt. Cook until thick. Beef broth may be used instead of milk if desired. Serve with meats. LUTI SAUCE. Mrs. Belle Parsons. One teaspoon of mustard, ' one-half teaspoon of black pepper, one teasppon of salt, two yolks of eggs,, one-half cup of oil, one tablespoon of lemon juice, two tablespoons of vinegar, one tablespoon each of chopped olives, parsley, green pickles and caper sauce. MUSHROOM SAUCE. Mrs. Anna Owens, Hinckley, 111. Two tablespoons of butter, two tablespoons of flour, one can of mushrooms, one-half cup of liquor, one and one-half cup of brown sauce. This is made of two tablespoons of butter, three tablespoons of flour mixed together, one cup of stock ; add anything of good flavor, parsley, olives, tomatoes, peas, salt, pepper, etc. ACCOMPANIMENTS FOR FOWL AND GAME. With boiled fowl, bread, onion, lemon cranberry or cream sauce and jellies. With roast turkey, cranberry sauce, currant jelly. With boiled turkey, oyster sauce. With wild ducks, cucumber or cranberry sauce, cur- rant jelly. With roast goose or venison, grape jelly and cranberry sauce. TO KEEP BEEFSTEAK. Mrs. S. K. White. One cup salt, one-half cup brown sugar, one-half cup saltpetre, black pepper to taste

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