Meat Balls in Soup

Ingredients

• a pound of cooked meat
• a table-spoonful of fresh suet
• half a pint of bread-crumbs
• one egg
• pepper
• salt
• a very little nutmeg or allspice
• hot lard

Method

1. 1

   Chop fine the cooked meat and fresh suet.

2. 2

   Mix with bread-crumbs and egg, forming little balls.

3. 3

   Moisten with soup from the pot, season with pepper, salt, and nutmeg or allspice.

4. 4

   Fry in hot lard until brown, then place in a tureen and pour boiling soup over them.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 40. The excerpt below is the record exactly as published.

a pound of cooked meat, adding a table-spoonful of fresh suet also cut up fine, half a pint of bread-crumbs, and one egg. Make up into lit- tle balls with your hands, moistening them with a little of the soup taken from the pot ; add pepper, salt, and a 76 VIRGINIA COOKERY-BOOK. very little nutmeg or allspice. Drop them into hot lard

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