Veal Balls

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

two pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the crust of a French roll, soaked in hot milk ↝ Rolls, french [Baked Products]
half a pound of veal suet ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
raspings

for gravy

the bones and the bits of skin ↝ Pheasant, raw, meat and skin [Poultry Products]

Instructions (3)

Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chopped parsley; season with pepper and salt.
Roll the balls in raspings; fry them of a gold colour.
Boil the bones and the bits of skin to make the gravy for them.

Original Text

Veal Balls.

Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chopped parsley; season with pepper and salt. Roll the balls in raspings; fry them of a gold colour: boil the bones and the bits of skin to make the gravy for them.

Notes

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