Force Meat Balls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the force meat
For coating and frying
Instructions (6)
  1. Take half a pound of veal, and half a pound of suet; cut fine, and beat in a marble mortar or wooden bowl.
  2. Add a few sweet herbs, shred fine, a little mace dried and beat fine, a small nutmeg grated, or half a large one, a little lemon peel cut very fine, a little pepper and salt, and the yolks of two eggs.
  3. Mix all these well together.
  4. Roll them in little round balls, and some in little long balls.
  5. Roll them in flour, and fry them brown.
For white sauce
  1. If they are for anything of white sauce, put a little water on in a sauce-pan, and when the water boils put them in, and let them boil for a few minutes, but never fry them for white sauce.
Original Text
To make Force Meat Balls. NOW you are to observe, that force meat balls are a great addition to all made dishes; made thus: take half a pound of veal, and half a pound of suet; cut fine, and beat in a marble mortar or wooden bowl; have a few sweet herbs, shred fine, a little mace dried and beat fine, a small nutmeg grated, or half a large one, a little lemon peel cut very fine, a little pepper and salt, and the yolks of two eggs; mix all these well together, then roll them in little round balls, and some in little long balls; roll them in flour, and fry them brown. If they are for any thing of white sauce, put a little water on in a sauce-pan, and when the water boils put them in, and let them boil for a few minutes, but never fry them for white sauce.
Notes
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