Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Force-Meat Balls
From The Pattern cook-book, 1890
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- One cupful of any kind of cooked meat
- One salt-spoonful of salt
- One salt-spoonful of thyme
- One-half salt-spoonful of pepper
- One tea-spoonful of lemon juice
- One tea-spoonful of chopped parsley
- One table-spoonful of flour
- One table-spoonful of butter
- Yolk of one raw egg
- A few drops of onion juice
Method
Chop the meat very fine, and add the seasoning; beat the yolk of the egg and stir it into the meat; then make the mixture into balls the size of nutmegs, place them in a soup plate and sprinkle with flour, shaking the plate until the balls are all floured.
Place the butter in a frying-pan, and when it is brown, drop in the balls, and shake the pan occasionally until they are brown.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 30. The excerpt below is the record exactly as published.
FORCE-MEAT BALLS. One cupful of any kind of cooked meat. One salt-spoonful of salt. One salt-spoonful of thyme. One-half salt-spoonful of pepper. One tea-spoonful of lemon juice. One tea-spoonful of chopped parsley. One table-spoonful of flour. One table-spoonful of butter. Yolk of one raw egg. A few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.