Mutton Balls

Ingredients

• shoulder of mutton
• two teaspoons of salt
• a saltspoon of pepper
• two tablespoons of chopped onion
• a pint of strained stewed tomatoes
• a bay leaf
• a piece of butter the size of a pea
• a tablespoon of butter
• four tablespoons of stock

Method

1. 1

   Remove the meat from a shoulder of mutton, put it twice through a meat chopper; add and mix salt, pepper, and chopped onion.

2. 2

   Form into balls about twice the size of English walnuts.

3. 3

   Place them in a baking pan; pour in strained stewed tomatoes, add a bay leaf, and place a piece of butter on each ball.

4. 4

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

5. 5

   When done, dish the balls; add butter to the sauce, and if too thick, add stock.

6. 6

   Strain over the balls and garnish with rice.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 155. 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 teaspoons of salt, a saltspoon of pepper and two tablespoons of chopped onion. Form in balls about twice the size of English walnuts. 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. Bake in a quick oven for half an hour, basting four times. When done, dish the balls; add to the sauce a tablespoon of butter, and, if too thick, four tablespoons of stock

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