Meat Balls




  • A Pound of Raw or Left-Over Meat
  • A Tablespoonful of Butter
  • An Onion
  • The Juice of a Lemon
  • Salt, Pepper and Cayenne to Taste
  • Fried Parsley to Garnish


Take one pound of steak from the upper round and mince and chop very fine. Add to it one tablespoonful of lemon juice, one onion (well grated), one tablespoonful of melted butter, and mixed salt, black pepper and Cayenne, seasoning highly; mix all thoroughly. Form the Meat into Balls, using about two teaspoonfuls for each, which will allow six or eight Balls or Boulettes. Have ready a deep frying pan of lard, sufficient for the Boulettes to swim and fry to a nice brown. Take out and drain of all grease, place on a hot platter, garnish with fried parsley and serve very hot.

The same directions may be used in making Croquettes of Meat, only the latter are formed into cylindrical shapes. If fried in butter, Boulettes or Croquettes are very delicious, but they are nice either way if well seasoned, for their success depends upon this.