Forcemeat Balls for Ragouts, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
marjoram ↝ Parsley, raw [Not included in a food category]
savory ↝ Spices, savory, ground [Spices and Herbs]
eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
yolk of raw eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (5)

Cut lean veal and beef suet into small pieces.
Add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs.
Pound all well together.
Roll into balls.

N. B.

The balls should be boiled or fried before they are added to any thing.

Original Text

Forcemeat Balls for Ragouts, &c.

Cut lean veal and beef suet into small pieces, and add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all well together, and roll into balls.

[39]

N. B. The balls should be boiled or fried before they are added to any thing.

Notes

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