FORCE MEAT BALLS
Take a pound of veal, half a pound of suet, two slices of ham, and some
crumbs of bread, chop them very fine, and put in the yelks of two eggs,
season it with parsley, thyme, mace, pepper and salt, roll it into small
balls, and fry them brown. They are nice to garnish hashes, roast veal
or cutlets, and to put in soup.
To Fry Veal's Liver.
Cut the liver and heart across the grain, wash it well, pour boiling
water on, and let it stand a few minutes, then drain and season it with
salt and pepper, flour it and drop it in hot lard; when it is brown on
both sides, dish it, dust a little flour in the pan, and pour in some
water, let it boil a minute, stirring in a seasoning of parsley, thyme,
or sweet marjoram; pour the gravy over the liver. This is a good
breakfast dish.
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