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Forcemeat Balls for Soup

Season I cupful of any finely chopped cooked meat with salt, pepper, I teaspoonful of lemon juice, I tablespoonful of chopped parsley and 2 or 3 drops of onion juice. Moisten the meat with the yolk of I egg, roll in small balls, flour and sauté in thin butter, or poach in salted boiling water.