Take one pound of beef suet and three pounds of veal; put them in a mortar with a few herbs, a little grated nutmeg, dried mace, finely-chopped lemon peel, salt and pepper; and pound them well, adding the yolks of two eggs to bind the mass. Form it into balls, roll them in flour and fry in butter to a light brown color.

Forcemeat Balls For Soup

Chop one breakfast cupful of any cooked meat, add a saltspoonful each of thyme and salt, and half the quantity of pepper, one teaspoonful of lemon juice, a few drops of onion juice and one teaspoonful of minced parsley. Beat the yolk of an egg and add sufficient of it to moisten the meat. Roll the mixture into balls about the size of walnuts, put them into a deep plate, dust over with flour, and shake the plate with a circular motion to get the balls well covered. Put them in an omelet pan with a tablespoonful of butter over a moderate fire, shaking it occasionally so that the balls are cooked all over, and when done and a good brown color, they are ready for use.

Forcemeat Balls For Turtle Soup

Cut off a very small portion of the vealy part of a turtle, mince it very fine and mix it up with a small quantity of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs and two tablespoonfuls of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quantity of warmed butter and well-beaten egg. Form the paste into balls, plunge them into a fryingpan of boiling butter or fat, fry them to a good color and they are then ready for use. They should be added hot to the soup.