Polpettone Alla Fiorentina

Forcemeat Balls à La Fiorentina

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ½ lb. of lean veal
  • 1 lb. of lean and fat gammon
  • 2 or 3 onions
  • 2 sticks of celery
  • 2 or 3 carrots, butter, mixed herbs, mixed spices, flour
  • 1 or 2 eggs, salt and pepper.


Remove any fat or gristle from the veal and chop the meat very finely, mixing it with the finely chopped gammon. Season with a little mixed spices and finely chopped mixed herbs. Bind with 1 or 2 eggs, shape into small balls and roll in flour.

Chop the onions and other vegetables and put them in a saucepan with 2 or 3 tablespoons of butter. When the vegetables begin to brown, sprinkle them with a little flour, mix well, and when the flour browns add ½ a tumbler of water, and season with salt and pepper. Put the meat balls in this and simmer for ¾ of an hour to 1 hour, covering the saucepan with a lid. When done, put on a hot dish, strain the vegetable purée around them and sprinkle with a little lemon juice.