No. 11. Forcemeat Balls for Mock Turtle Soups from Modern Cookery for Private Families by Eliza Acto

Name: No. 11. Forcemeat Balls for Mock Turtle Soups from Modern Cookery for Private Families by Eliza Acto
Ingredients: thyme or marjoram, small teaspoonful; butter, 1 oz.; full seasoning of mace, nutmeg, and cayenne, mixed; Yolks of eggs, 2: 12 minutes.; Lean of boiled ham, minced, 1 large tablespoonful; minced herbs, 1 heaped dessertspoonful; bread-crumbs, 2 oz.; Better forcemeat:—Lean veal rasped, 4 oz.; bread-crumbs, 3 oz.; minced parsley, large dessertspoonful; fat of unboiled ham, or finest bacon, 3 oz; white pepper, 1 saltspoonful; eggs, 2: in balls, 12 minutes.; ½ small nutmeg; beef-kidney suet, 4 oz, both finely chopped; Very common:—Lean of neck of veal, 4 oz.; salt, twice as much; lean of boiled ham, 1 to 2 oz.

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The French forcemeat, No. 17, is the most refined and appropriate forcemeat to serve in mock turtle, but a more solid and highly seasoned one is usually added to it in this country. In very common ...

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Ingredients

thyme or marjoram, small teaspoonful
butter, 1 oz.
full seasoning of mace, nutmeg, and cayenne, mixed; Yolks of eggs, 2: 12 minutes.
Lean of boiled ham, minced, 1 large tablespoonful
minced herbs, 1 heaped dessertspoonful
bread-crumbs, 2 oz.
Better forcemeat:—Lean veal rasped, 4 oz.
bread-crumbs, 3 oz.
minced parsley, large dessertspoonful
fat of unboiled ham, or finest bacon, 3 oz
white pepper, 1 saltspoonful
eggs, 2: in balls, 12 minutes.
½ small nutmeg
beef-kidney suet, 4 oz, both finely chopped
Very common:—Lean of neck of veal, 4 oz.
salt, twice as much
lean of boiled ham, 1 to 2 oz.