Egg Balls (No. 381)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the egg balls

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yelk of a raw egg ↝ Egg, whole, raw [Eggs and omelets]
a tea-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
same of chopped parsley ↝ Parsley, raw [Not included in a food category]
as much salt as will lie on a shilling ↝ Salt, table, iodized [Spices and Herbs]
a little black pepper, or Cayenne ↝ Spices, pepper, black [Spices and Herbs]

For Brain Balls

the brains of a calf ↝ Brains [Liver and organ meats]
No. 247

Instructions (5)

Boil four eggs for ten minutes, and put them into cold water.
When they are quite cold, put the yelks into a mortar with the yelk of a raw egg, a tea-spoonful of flour, same of chopped parsley, as much salt as will lie on a shilling, and a little black pepper, or Cayenne.
Rub them well together, roll them into small balls (as they swell in boiling).
Boil them a couple of minutes.

Brain Balls

See No. 247, or beat up the brains of a calf in the way we have above directed the egg.

Original Text

Egg Balls.—(No. 381.)

Boil four eggs for ten minutes, and put them into cold water; when they are quite cold, put the yelks into a mortar with the yelk of a raw egg, a tea-spoonful of flour, same of chopped parsley, as much salt as will lie on a shilling, and a little black pepper, or Cayenne; rub them well together, roll them into small balls (as they swell in boiling); boil them a couple of minutes.

Brain Balls.

See No. 247, or beat up the brains of a calf in the way we have above directed the egg.

Notes

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