Passover Balls for Soup

Ingredients

• Chop an onion
• and ½ lb. of suet very finely
• pour it hot upon eight spoonfuls of biscuit flour
• add a little salt
• a little grated nutmeg
• lemon-peel
• and ginger
• and six eggs

Method

1. 1

   Stew onion and suet until melted, mix with biscuit flour, salt, nutmeg, lemon-peel, ginger, and eggs.

2. 2

   Put balls into boiling soup and cook for a quarter of an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 173. The excerpt below is the record exactly as published.

assover Balls (for soup). — Chop an onion and */z lb. of suet very finely, stew them together until the suet is melted, then pour it hot upon eight spoonfuls of biscuit flour ; mix it well together, add a little salt, a little grated nutmeg, lemon -peel and gin- ger, and six eggs. Put the balls into the soup when it boils, and boil them for a quarter of an hour. The quan- tity of eggs and flour may appear disproportioned, but the flour em- ployed is of a peculiar kind used for the purpose in Jewish families. Noth- ing can exceed the excellence of the balls made after this recipe ; they are applicable to any kind of soups. Quenelles are force-meats made into small balls, rolls, or fancy shapes, rolled in flour and poached. Rabbit, Force-meat for. See Hare Force-meat. Sage and Onion Stuffing (for geese, pork, and ducks). — Skin ten or twelve onions, and throw them into cold wa- ter. When all are peeled, put them with six or eight green sage leaves into a saucepan of boiling water and let them boil till tender. Pour off the water, mince the onions and sage finely, and beat them well with a piece of butter the size of an egg and a lit- tle pepper and salt. Heat the onions again till the butter is dissolved, and serve very hot. If dried sage is used, it must be powdered and mix- ed with the onions after they are boiled. Time, about an hour and a half. Sage, Onion, and Apple Stuffing (for geese, pork, and ducks). — Put four apples, four onions, four sage leaves, and four lemon- thyme leaves into a saucepan with as much water as will cover them. Let them sim- mer till tender, then pour off the water and rub them through a sieve. Season the pulp with pepper and salt, mix with it as much mashed potato as will make it dry and smooth, and the stuffing will be ready for use. If liked, a spoonful of boiled rice may be mixed with the sage and onions instead of the pota- toes. Shrimp, Force-meat of. — Clear a pint of shrimps from their shells and chop them finely. Mix with an equal quantity of bread-crumbs. Sea- son with salt, pepper, and a small quantity of mace. Pound into a smooth paste, with 2 or 3 ozs. of butter. Bind with the yolk of an egg. Use this force - meat to stuff any fresh- water fish. Suet Force-meat Balls. — Chop % lb. of beef suet, a little lemon-peel

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