Take a large breakfast cupful of bread crumbs, rubbed through a cullender, put them into a pint stewpan with a tablespoonful of the soup, as much parsley chopped fine, and stir them over till it is quite a hard paste; mix with the yolk of an egg; take it out of the stewpan, and put it on a plate to get cold: mince very fine an ounce of suet, half a dozen leaves of common or lemon-thyme, the same of savory, and the like number of little nobs or knots of sweet marjoram; beat them together in a mortar, and season them with as much pepper as will lay on a sixpence, and the same quantity of nutmeg and salt; roll up a ball as big as a nutmeg, and try it in a little boiling water; if it is too light, add to it another egg, and a little more flour, and mix it well together again.

Roll your forcemeat into a sausage about as big as your ring finger, and divide it into equal portions of about half an inch long", round these into little balls, and if you wish them a lighter colour, throw them into boiling water for a couple of minutes; take them out with a fish slice, and lay them on a hair sieve to dry. If you like them brown, fry them.

*** From E. Stevenson, Cook to Sir Simon Clark, Bart.

Or,

Pound some veal in a marble mortar, rub it through a sieve with as much of the udder as you have veal, or about a third as much butter; put some bread crumbs into a stewpan, with milk enough to wet if, a little chopped parsley and shallot, rub them well together till they form a paste; rub it through a sieve, and when cold, pound and mix them all together, with the yolks of three eggs boiled hard; season it with salt, pepper, and curry powder, add to it the yolks of two raw eggs, rub it well together, and make small balls: ten minutes before your soup is ready put them in.

*** By the French artist who wrote the receipt to dress a Turtle, etc. See No. 250.

Egg Balls

Boil four eggs for ten minutes, and put them into cold water, put the yolks into a mortar with the yolk of a raw egg, and as much salt as will lay on a shilling, and a little pepper, rub well together, roll them into small balls, (as they swell in boiling,) and boil them a couple of minutes.

Curry Balls

The yolk of an egg boiled hard, and a bit of fresh butter about half as big;beat together in a mortar, and season it with curry powder; make small balk as in the last receipt.

Soup-Herb Powder Balls

See No 467

Mock Cream

Mix half a tablespoonful of flou with a quart of new milk; let if simmer five minutes, to fake off the rawness of the flour; then beat up the yolk of an egg, stir it into the milk while boiling, and strain it through a fine sieve.