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Herb Klosse, or Forcemeat Balls

Prepare the herbs as in HERB PUDDING OR PIE, using double the quantity of parsley to that of any other herb. Mince them finely. Soak two ounces of finely-grated bread-crumbs in a little milk. Squeeze it dry, and mix it with six ounces of grated potatoes which have been boiled some hours before. Add a table-spoonful of flour, three well-beaten eggs, the eighth of a nutmeg, grated, a little pepper and salt, and the minced herbs. Stir all well together with a fork. Handle the forcemeat as lightly as possible, and when shaping it dip the hands in cold water, and wet the spoon with which it is taken up. Form it into balls the size of a large walnut, drop them into boiling water, and let them boil ten minutes. Melt an ounce of butter in a stewpan, and stir a table-spoonful of finely-grated fried crumbs in it. Drain the klosse, sprinkle the bread-crumbs over them, and serve immediately. Probable cost, 10d. Sufficient for four or five persons.