Meat Balls
- 2 1/2 lbs round steak
- 1/2 lb marrow or suet
- 1 Tbsp salt
- 1 tsp mace, ground
- 1 pint cream
- 1 pint milk
Grind the meat at least 4 times. Add the marrow or suet and work well with a wooden masher until thoroughly mixed. You can also chop or grind the fat and grind it with the meat.
Add the ground mace and then alternately the milk and cream , very slowly and in small quantities, working continually until the mixture becomes a smooth paste. Form into small balls and boil in soup made as follows:
To 1 pound of soup meat and 2 soup bones, washed, add enough water to cover and salt. Let it boil through and through. Strain. Set aside to cool off. Skim off the fat. Heat again before boiling the meat balls. Cook only a few at a time.
Serve as a meat course with brown gravy made from the stock and the whole yolks of hard boiled eggs or as a soup course in the clear bouillon.
If not to be used at once, this may be kept for several weeks in a crock covered with the stock and the melted fat poured on top.
Add the ground mace and then alternately the milk and cream , very slowly and in small quantities, working continually until the mixture becomes a smooth paste. Form into small balls and boil in soup made as follows:
To 1 pound of soup meat and 2 soup bones, washed, add enough water to cover and salt. Let it boil through and through. Strain. Set aside to cool off. Skim off the fat. Heat again before boiling the meat balls. Cook only a few at a time.
Serve as a meat course with brown gravy made from the stock and the whole yolks of hard boiled eggs or as a soup course in the clear bouillon.
If not to be used at once, this may be kept for several weeks in a crock covered with the stock and the melted fat poured on top.
Submitted by Oct 16, 2009
15 min
30 min
45 min