Soup with Forcemeat Balls

Ingredients

• half a pound of the lean of Australian mutton or beef
• two quarts of water
• two ounces of chopped carrots
• one ounce of chopped onions
• a blade of mace
• using pepper and salt to season
• forcemeat balls made of equal parts of finely-chopped meat, bacon, breadcrumbs, flour, and an egg to bind the mixture together

Method

1. 1

   Boil the meat in water with carrots, onions, celery, mace, pepper, and salt for half an hour.

2. 2

   Prepare forcemeat balls, roll into balls, and fry in Australian fat.

3. 3

   Strain the soup, brown it, place the balls in a tureen, and pour the soup on them.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.

Soup with Forcemeat Balls. Boil half a pound of the lean of Australian mutton or beef in two quarts of water for half an hour with two ounces of chopped carrots, one ounce of chopped onions, a little celery, a blade of mace, using pepper and salt to season. Have ready forcemeat balls made of equal parts of finely-chopped meat, bacon, bread- crumbs, flour, and an egg to bind the mixture togethe

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