Omelettes Boulettes

Ingredients

• ^ lb. beef steak.
• 2 ozs. breadcrumbs, soaked in milk.
• 1 egg.
• 2 ozs. suet.
• A little ground mace.
• nutmeg.
• pepper.
• salt.
• 1 of a lemon rind, grated.
• 1 tablespoonful chopped parsley.
• A little white sauce.

Method

1. 1

   Pass the meat two or three times through the mincing machine.

2. 2

   Then mix with the other things and form into small balls.

3. 3

   Poach in boiling water for 20 minutes.

4. 4

   Dish and cover with white sauce, and garnish with parsley.

5. 5

   Water must just be at boiling point, but not boiling, while the balls are poaching.

6. 6

   Have a little salt added to it.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 32. The excerpt below is the record exactly as published.

OMELETTES BOULETTES. ^ lb. beef steak. 2 ozs. breadcrumbs, soaked in milk. 1 egg. 2 ozs. suet. A little ground mace, nutmeg, pepper, and salt, i of a lemon rind, grated. 1 tablespoonful chopped parsley. A little white sauce. Pass the meat two or three times through the mincing machine. Then mix with the other things and form into small balls. 85 Poach in boiling water for 20 minutes. Dish and cover with white sauce, and garnish with parsley. Water must just be at boiling point, but not boiling, while the balls are poaching. Have a little salt added to it. SHEEP KIDNEY. Sheep kidneys. 1 Paste. A little sage and onion stuffing. A little flour, butter, salt, and pepper. Bacon. I Egg. Fat. Skin and split the kidneys through the centre and stuff as for duck (not forgetting sage). Lay a slice of bacon on each and cover with the following paste : — Rub a piece of butter into some flour, add a little salt, and make into a paste with egg, stock or water. Roll out to about three times the size of kidney. Lay kidney in the centre and bring the paste all up to top, like purse. Brush over with egg and pop into hot fat for about 8 minutes. This is a novel and delicious way of cooking sheep kidney. Mrs. Tennant. SAUSAGE EGGS. 3 hard-boiled eggs. I i raw egg. J lb. sausage meat. Salt and pepper. J lb. breadcrumbs. I A little nutmeg. Skin the sausages and put into a bowl with the breadcrumbs and seasonings, and moisten with the raw egg. Divide this mixture in three, and with floured hands roll round each hard- boiled egg. Fry in hot fat, and cut across, putting each half on a round of buttered toast, or serve with tomato sauce. Miss Ballantyne, 16 Moray Avenue, Scotstoun. HIGHLAND BANNOCKS. 4 lbs. of lean beef steak, a lbs. suet. i tablespoonful of black pepper, i tablespoonful of Jamaica pepper. i teaspoonful of cloves. tablespoonfuls of salt, i dessertspoonful of saltpetre, i dessertspoonful of sugar, dessertspoonful of ginger. Mince the meat and suet together very fine. Then add the above-mentioned ingredients together. When well mixed roll 86 into balls and cover them with melted suet and leave till required. When well covered with fresh suet they can keep for a week or ten days. When wanted for table fry to a rich brown. Time, 5 or 10 minutes according to size. This preparation of meat can be put into ox skins and tied in lengths as sausages. Both make very nice breakfast or supper dishes. Mrs. Stewart Wright. POTTED MEAT. 1 lb. lean buttock steak. | Salt, pepper, and ground mace. Cut the meat into pieces and put it in a stew jar with salt, pepper, a very little ground mace, and enough water just to cover. Cover the jar, and stew very slowly until the meat is quite tender. Then put it twice through a mincing machine and work it in a bowl with the back of a spoon until quite smooth, adding the gravy, and if necessary more salt, etc. Press into pot and cover with liquefied butter. Mrs. Canton, London. POTTED HOUGH. lbs. hough. | Thick part jelly bone. Pepper and salt to taste. Wash the bone and skin, put with hough in 6 pints cold water. Boil very slowly for six or eight hours. Skim thoroughly. Remove the meat and put soup through strainer. Cut meat finely, and boil soup, meat, and seasoning for half an hour. Put it into moulds. This requires to cool thoroughly, when it will turn out very firm. J. C. Stewart. MOULDED VEAL OR VEAL CAKE. Slices of cold roast veal. 1 Some gravy. Slices of ham. 2 sprigs of parsley. 3 eggs. I Pepper and salt.

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