Force-Meat Balls

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Chop a half of a pound of beef or veal and chopped chicken about an inch in thickness; add a little of the liver and tongue of the calf, a half dozen small onions, one tablespoonful of sweet marjoram, one grated nutmeg, a teaspoonful each of powdered black pepper and mace, and a half-teaspoonful of cloves (powdered), three eggs, three grated crackers (sifted), four tablespoonfuls of good Sherry Wine, a tablespoonful of butter and two tablespoonfuls of salt; chop up and mix thoroughly together. Roll in Balls and fry slowly in lard or butter. Serve with the Soup.