Veal Balls (Kalbfleiiohkl6Me)

Ingredients

• ½ lb. veal
• 3 oz. bacon
• 3 oz. grated roll
• 2 tablespoonsful cream
• A pinch of salt.
• M pepper.
• 1 teaspoonful chopped parsley
• 2 eggs

Method

No method was recorded for this recipe.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 12. The excerpt below is the record exactly as published.

2 eggs. Sweeten with sugar to taste. Whisk the whites of eggs to a stiff snow, and place in rough heaps on the soup when in the tureen. This soup may be served hot or cold. 14 Suppen. Brod-Bnppe. (Bread Soup.) I quart witter. 4 oz. GermaD bread. I oz. butter. Salt. I. Cut the bread into small pieces, pour the water over it, let it stand for an hour, then bring it to the boil, pass through a sieve, add the butter and salt to taste, and bring once more to the boil. 11. With the soup prepared as described, \ lb. of apples may be boiled and passed through the sieve with the bread. Add sugar and lemon peel to taste. Prunes may be substituted for the apples. III. Soup No. I. may also be varied by the addition of a little Meat Extract. 1 pint white wine. I pint water. Wein-KaltBohale. (Cold Wine Soup.) A sliced lemon. A few pieces cinnamon. Sugar to taste. An hour before serving, place in a tureen Suppen- makronen (see recipe, page 19) or ratifia biscuits and pour over them equal quantities of wine and water, adding a few pieces of cinnamon, some slices of lemon {without pips) and sugar to taste. Stand on ice, if possible, until required. Soups. 15 Bier-Kaltflohale. (Cold Beer Soup.) I quart beer (Weissbier or Lager). I tablespoonful grated German bread. A little lemon peel. 1 pod of cardamom, pounded. \ pint water. A slice of lemon. 2 oz. currants, boiled in water. Mix all ingredients well and stand in a cool place, on ice if possible. Serve with ratifias, orSuppenmakronen. (See recipe, page 19). SUPPEN.EINLAGEN. KLOSSE. {Dumplings^ etc., served loith Soup^ Meat, or Fruit.) Reis zar Suppe. (Rice.) For 6 Persons, Time of Preparation : ij hour. 4 oz. rice. I oz. butter. I pint strong stock. I oz. Parmesan cheese. Scald the rice and put it on with the stock and butter to simnrier for an hour till quite soft. Then stir in the cheese. Rinse a shape with cold water, press the rice into it and leave it for 5 minutes. Then turn it out on to a dish, sprinkle chopped parsley over it and hand round with the soup. It will be found an improvement to stir in 2 eggs, beaten up in a tablespoonful of water, just as the rice is soft ; it must then be brought up to the boil again. Orieswiirfel. (Semolina Dice.) For 6 Persons, Time of Preparation : i hour. I pint stock. I I oz. butter. 4 oz. semolina. Throw the semolina into the boiling stock and stir continually until the whole becomes stiff. Then spread on a dish to the thickness of about ^-inch and allow to cool. When quite cold, cut up into little dice and add to the soup on serving. Dumplings, etc. 17 OriesklttMohaii. (Semolina Dumpungs.) Far 8 Persons. i pint milk. 2 oz. butter. Salt. 4 oz. semolina. 7Vm« of Preparation : ^ hour. 3 egriTs- Pinch of grated nutmeg or 4 bitter almonds. Boil up the milk with the butter in it, then stirring continually, strew in the semolina and continue stirring until the whole becomes a solid mass. Now remove from the fire and stir in i egg, salt and a pinch of grated nutmeg (or 4 grated bitter almonds). When cool, stir in the other eggs. Form into little balls and boil for 3 minutes in the soup. Blnlanf. For 6 Persons. 3 oz. flour. I tablespoonful water. of Preparation : 10 minutei 2 eggs. Pinch of grated nutmeg. Beat all ingredients well together to a sti£F, smooth paste, and drop slowly from the end of a spoon, or through a colander, into the boiling soup, shortly before serving. Einlanf Ton gariebeiMr Bemmd. (EiNLAUP OP Gratbd Roll.) Time of Preparation : 10 minutes. I teaspoonful chopped parsley. Stir all ingredients well together and press through a colander Ix^xo the boiling soup, shortly before serving. For 6 Persons. 3 eggs. 4 oz. grated roll. 1 8 Suppen^Einlagen. Klosse. EioFstldi. \ pint stock. \ teaspoonful salt. 3 e^s- Pinch of nutmeg^. Beat all the ingredients well together and put into a well-buttered shape, or into several little shapes, which place into very hot (but not boiling) water, till the paste is of the firmness of bacon. Then if a large shape has been used, cut up into dice, and serve in the soup. The small shapes are turned out whole into the soup. Wiener Nookerl. For 6 Persons. Time of Preparation : \ hour. 2 oz. butter. 3 oz. flour. Pinch of white pepper. Yolks of 2 eggs. White of I Q^^. \ teaspoonful salt. Cream the butter, add the eggs and salt and finally the flour, and stir for lo minutes. Then spread a quarter of an inch thick on a moist pasteboard, cut into dice, or other small shapes, and boil for a minute in the soup before serving. Hodeln. For 6 Persons. Time of Preparation : f hour. 4 oz. flour. The yolk of i Qgg» \ teaspoonful salt. A pinch of grated nutmeg. Mix the flour with the salt and nutmeg. Make a hole in the middle, put in the beaten yolk of tggy mix into the flour and knead the dough well. It must be very stiff: Roll out very thinly and cut into strips. Place these strips over a cloth on the back of a chair to dry. Then cut them into narrower strips of about |-inch wide and 2 inches long. Throw these into salted boiling water and boil for 20 minutes. If required for soup, Nudeln may either be Dumplings, etc. 19 IxMled first and then put into the stock| or thrown straight into the boiling soup. Another way of treating Nudeln is to drain them, when sufficiendy cooked, and put them on a hot dish, serving with brown butter or tomato sauce, or use them in place of macaroni, in macaroni cheese* The nutmeg may be omitted, if preferred. SpritiUtaBe. \ gill water. 3 oz. flour. I oz. butter. 2 eggs. I oz. Parmesan cheese. Mix the flour and water perfectly smoothly, add to the butter, which has previously been melted, and stir con- tinually, till the whole becomes a solid mass. Then stir in the cheese and eggs till a smooth paste is obtained. Roll a piece of paper to the shape of a funnel, put the paste into it and sprinkle into the boiling soup. Suppenmakronen. (Soup Macaroons.) Whites of 3 eggs. 4 oz. castor sugar. 2 oz. sweet almonds. 6 bitter almonds. 5 oz. grated roll. Whisk the whites of eggs with the sugar, then add the grated roll and almonds (previously mixed together) and stir to a smooth paste. With a teaspoon place in little heaps on a well-buttered tin and bake a golden brown. A nice addition to Wine, Beer, Fruit, and Milk Soups. SdhwammkloBse. Whites of 2 eggs. A little milk. A breakfastcupful flour. Butter, the size of 2 walnuts. 2 yolks. A little ground mace. 20 Suppen^Etnlagen. Klosse. Put 2 whites of eggs in a breakfastcup, fill it up with milk and put into a saucepan with a break£EiStcupful of flour and a lump of butter equal in size to 2 walnuts. Stir well over the nre till the paste becomes so thick that it comes away from the sides of the saucepan and forms a ball. Remove from the fire and, when cool, stir in 2 beaten-up volks of eggs and a little ground mace. Cut out little balls of this paste with a spoon, throw into the boiling soup, and boil till they rise to the surface. Kalbfleiiohkl6Me. (Vbal Balls.) For 6 Persons. Time of Preparation : \ hour. A pinch of salt. 2 tablespoonsful cream. \ lb. veal. 3 oz. bacon. 3 oz. grated roll. »» M pepper. I teaspoonful chopped parsley

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