Mutton Balls

Ingredients

• a shoulder of mutton
• two teaspoonfuls of salt
• a saltspoonful of pepper
• two tablespoonfuls of chopped onion
• a pint of strained stewed tomatoes
• a bay leaf
• a piece of butter the size of a pea

Method

1. 1

   Remove meat from mutton, chop, and mix with salt, pepper, and onion.

2. 2

   Form into balls and place in a baking pan.

3. 3

   Pour in tomatoes, add bay leaf, and place butter on each ball.

4. 4

   Bake in a quick oven for half an hour, basting four times.

5. 5

   Dish the balls, add butter to sauce, strain over, and garnish with rice.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

MUTTON BALLS Remove the meat from a shoulder of mutton, put it twice through a meat-chopper; add and mix two teaspoonfuls of salt, a saltspoonful of pepper and two tablespoonfuls of chopped onion. Form in balls about twice the size of English wal- nuts. Place them in a baking-pan ; pour in a pint of strained stewed tomatoes, add a bay leaf, and on each ball place a piece of butter the size of a pea

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