Sausage Forcemeat Balls

Ingredients

• 2 ounces bread
• 1/2 tablespoonful butter
• 2 ounces sausage meat
• 1/4 teaspoonful nutmeg
• 1/4 teaspoonful salt
• a pinch of pepper
• 1 egg
• 1 teaspoonful grated onion

Method

1. 1

   Soak bread in cold water for 10 minutes, then press out all the water.

2. 2

   Melt butter in a saucepan, add bread, stir, and cook for 5 minutes.

3. 3

   When cold, mix with sausage meat, nutmeg, salt, pepper, egg, and onion.

4. 4

   Form into small balls, dust with flour, and drop into boiling salted water.

5. 5

   Cook for 6 minutes and serve as directed in other recipes.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.

1 teaspoonful salt, Va teaspoonful pepper, a little nutmeg, and a pinch of powdered thyme ; mix well together ; form the preparation into small balls, rolled in fiour ; place a sauce- pan with 3 pints water over the fire, add Vg tablespoonful salt, 2 slices of onion, the same of carrot, a bay leaf, 3 cloves, 6 whole pep- pers, and 2 tablespoonf uls vinegar ; as soon as it boils, put in the balls, and boil 8 minutes ; then remove carefully with a skimmer and use for garnishing fish. Turtle Forcemeat Balls.— Add to V« pound fine-minced tur- tle meat the yolks of 3 hard-boiled eggs, previously rubbed into a paste with ly^ tablespoonful butter; add 2 whole eggs, a little Cayenne pepper, and mace, 2 tablespoonfuls of powdered crackers, and, if necessary, some salt Mix all the ingredients well together ; SMALL DUMPLINGS FOR FRUIT AND WINE SOUPa 87 Bhape into balls, dip in egg, then in powdered crackers, fry in batter, and drop into the turtle soup ; or use them for turtle ragotlt. Oyster Forcemeat Balls. — Mix well together, shape into balls, and boil 5 minutes in salted water 10 fine-chopped oysters, 1 cupful bread crumbs, y^ tablespoonful fine-chopped parsley, a little Cayenne pepper and salt, 2 eggs, 1 tablespoonful oyster liquor, and 1 ounce butter. Crab Forcemeat Balls. — Stir 2 ounces of butter to a cream, add by degrees the yolk of 1 egg, 1 whole egg, 4 ounces bread crumbs ; take the meat from 4 boiled crabs, cut it into little square pieces (there should be Yt pint). Mix all the ingredients well to- gether, season with salt and a little nutmeg ; shape into balls like a pigeon egg, and boil 6 minutes in boaillon. Another way is to stir 2 ounces of crab butter to a cream, add by degrees the yolk of 1 ®gg> ^ whole egg, 2 ounces of bread crumbs, salt, a little nutmeg, and 1 cupful fine-cut crab meat; shape into balls, and boil 6 minutes. Bice Balls. — Place % pound of rice in a saucepan with cold water over the fire, boil a few minutes ; drain in a colander, rinse oS with cold water, return the rice to saucepan, cover with milk or water, add % tablespoonful butter and some salt ; boil the rice till tender and thick ; take it from the fire, mix with 2 eggs, and, when cold, shape into balls, rolled in bread crumbs or fiour ; boil 6 min- utes in bouillon or salt water ; drop them into the soup when served. Forcemeat Balls of Fresh Pork and Yeal.— Four ounces finely chopped veal, 4 ounces fine-chopped fresh pork (the best way is to take 1 pork chop), 1 even teaspoonful salt, y, even teaspoonful pepper, Y^ teaspoonful grated nutmeg, 1 cupful stale bread soaked in cold water, pressed out in a towel, and then measured, V, table- spoonful butter, 1 whole egg, and the yolk of 1 egg. Melt the but- ter in a saucepan, add the bread, and stir 5 minutes over the fire ; then remove ; when cold, mix the ingredients together, form into 88 SMALL DUMPLINGS FOR FRUIT AND WINE SOUPa small balls, rolled in flour, and boil either in boiling soup or in boiling salted water ; cook 8 minutes, and use as directed in yarioua recipes. Decorated Forcemeat Dumplings. — Prepare a fine chicken forcemeat, form it with 2 spoons into small dumplings ; lay these into a wide shallow pan, and on each one a little piece of red boiled beef tongue and a thin slice of truffles, dipping first into beaten white of egg, and then pressing them a little into the dumplings. Ten minutes before serving, set the pan on the stove, and pour through a funnel enough boiling water into the pan to cover the dumplings ; let simmer 10 minutes ; then take them out carefully with a skimmer, and use for garnishing fine dishes. Sausage Forcemeat Balls. — Soak 2 ounces bread 10 min- utes in cold water, inclose it in a towel, and press out all the water* Melt y, tablespoonf ul butter in a saucepan, add the bread, stir, and cook 5 minutes ; then remove from fire ; when cold mix it with 2 ounces sausage meat, Y4 teaspoonful nutmeg, Yi teaspoonful salt and a pinch of pepper, 1 egg, and 1 teaspoonful grated onion

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