No. 11. Forcemeat Balls for Mock Turtle Soups

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Very common:—Lean of neck of veal, 4 oz.
  • beef-kidney suet, 4 oz, both finely chopped


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 cookery the ingredients are merely chopped small and mixed together with a moistening of eggs; but when the trouble of pounding and blending them properly is objecte