Preparation info
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Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 4 Ounces of Cold Roast Beef, or Veal or Left-Over Meat of Any Kind
  • 2 Ounces of Stale Bread, Wet and Squeezed Th


Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced Chaurice or Sausage meat, or a little cold Ham, minced. Form it into Balls, using two tablespoonfuls for each Ball. Brush lightly with milk, toss in a little flour, pat to get off all superfluous flour, and brown nicely in boiling lard. Drain off all lard and serve on a platter,