Home › The Principles of Cookery › Forcemeat Balls

Forcemeat Balls

Chop a quarter of a pound of beef suet, a little lemon-peel, and parsley. Mix with a basin of bread-crumbs, and flavour with pepper, salt, and nutmeg. Moisten with the yolks of two eggs, roll in flour, and make up into small balls. Bake in a hot oven till crisp. This recipe will do for fowls. The addition of a little ham, chopped or pounded, will be found a considerable improvement.