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Forcemeat Balls for Soup

Chop one breakfast cupful of any cooked meat, add a saltspoonful each of thyme and salt, and half the quantity of pepper, one teaspoonful of lemon juice, a few drops of onion juice and one teaspoonful of minced parsley. Beat the yolk of an egg and add sufficient of it to moisten the meat. Roll the mixture into balls about the size of walnuts, put them into a deep plate, dust over with flour, and shake the plate with a circular motion to get the balls well covered. Put them in an omelet pan with a tablespoonful of butter over a moderate fire, shaking it occasionally so that the balls are cooked all over, and when done and a good brown color, they are ready for use.