Veal Balls

Ingredients

• One half pound of cold veal
• eight tablespoonfuls of bread crumbs
• two table-spoonfuls of chopped parsley
• one tea-spoonful of mixed dried herbs
• one half salt-spoonful of pepper
• one tea-spoonful of salt
• one salt-spoonful of grated nutmeg
• two eggs

Method

1. 1

   Mix bread crumbs with finely chopped veal, season with pepper, salt, nutmeg, parsley, and herbs.

2. 2

   Add egg yolks for consistency.

3. 3

   Roll into small balls, coat in egg whites, then in remaining bread crumbs.

4. 4

   Fry in clarified fat for four minutes, drain, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 54. The excerpt below is the record exactly as published.

Veal Balls.— One half pound of cold veal, eight table- spoonfuls of bread crumbs, two table-spoonfuls of chopped parsley, one tea-spoonful of mixed dried herbs, one half salt- spoonful of pepper, one tea-spoonful of salt, one salt-spoon- ful of grated nutmeg, two eggs. Put six table-spoonfuls of the bread crumbs into a bowl, and chopping the veal finely, mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency, drop in the yolks of the two eggs, saving the whites separate upon a plate. Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs then slightly, roll the balls therein, and placing the remaining bread crumbs in a paper roll them also in it. Throw them now into smoking clarified fat for four min- utes, when they should be taken out and put to drain on kitchen-paper, after which pile in orderly manner upon a hot napkin for serving. Cold Turkey with White Sauce.— One half pound of MINCED CHICKEN WITH POTATO WALL. 73 cold turkey, two ounces of butter, one ounce of flour, one half tea-spoonful of white pepper, one half tea-spoonful of salt, one half pint of milk, one gill of cream, one salt- spoonful of grated nutmeg. The turkey must first be boned, the skin having been removed, and the fragments then cut into small even pieces. Melt in a copper or porcelain-lined sauce-pan the butter, mix well with it the flour, and add by degrees the milk, stirring all until it boils. When boiling put in the cream, pepper, salt, and nutmeg, also the pieces of turkey, taking great care not to break up the meat in the process, and let all simmer together very slowly until the turkey is heated through. Serve very hot on a small platter, with sippits of toast or fried bread. NOTES.— Cold veal or chicken may also be used in this way. A copper or porcelain-lined sauce-pan should always be used in the preparation of white meats, as anything but a very bright vessel is sure to cause them to discolour. Minced Chicken with Potato Wall. — Three-quarter pound of cold chicken, two ounces of butter, one half ounce of flour, one table-spoonful of Worcestershire sauce, one half gill of second stock, six drops of caramel, one pound of potatoes, one table-spoonful of cream, one egg, one half tea- spoonful of salt, one half salt-spoonful of pepper

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