To make Force-Meat Balls

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Now you are to observe, that Force-Meat Balls are a great Addition to all Made-Dishes, made thus: Take Half a Pound of Veal, and Half a Pound of Sewet, cut fine, and beat in a Marble Mortar or Wooden Bowl; have a few Sweet Herbs shred fine, a little Mace dry’d and beat fine, a small Nutmeg grated, or Half a large one, a little Lemon-peel cut very fine, a little Pepper and Salt, and the Yolks of two Eggs; mix all these well together, then roll them in little round Balls, and some in little long Balls; roll them in Flour, and fry them Brown. If they are for any Thing of White Sauce, put a little Water on in a Sauce-pan, and when the Water boils put them in, and let them boil for a few Minutes, but never fry them for White Sauce.