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Veal Curry Force-meat Balls
From Harper's cook book encyclopædia, 1902
Serves 4
These balls are ready for use after boiling.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 174. The excerpt below is the record exactly as published.
Veal Curry, Force meat Balls for. — Boil an egg hard, pound the yolk in a mortar, mix with it some finely grated bread-crumbs, a pinch of salt, and a seasoning of curry powder or paste. Rub a small slice of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.