Sayoury Plasmon Balls

Ingredients

• ilb. flour
• 1 oz. Plasmon
• 4 oz. beef suet
• 1 egg
• 1 teaspoonful chopped parsley and savoury herbs
• salt and pepper

Method

1. 1

   Sift the flour and mix with the Plasmon.

2. 2

   Free the suet from skin and chop it finely.

3. 3

   Add this to the flour, etc., together with the parsley and herbs.

4. 4

   Season with a good pinch of salt and pepper, and moisten with the egg and a little milk or water.

5. 5

   Work this into a fairly stiff paste.

6. 6

   Divide it into small portions, and shape each into a ball.

7. 7

   Put them into a stewpan with enough stock to cover, and cook gently for about an hour or longer.

8. 8

   Serve with the hot liquor or gravy.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 8. The excerpt below is the record exactly as published.

SAYOURY PLASMON BALLS. — Ingredients: ilb. flour; 1 oz. Plasmon; 4 oz. beef suet ; 1 egg; 1 teaspoonful chopped parsley and savoury herbs ; salt and pepper

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