Polpette Garnishing

Pare well one pound of lean, raw mutton, then chop it up fine, also half a pound of pork fat or calf's udder. Mix well the mutton and udder together, season with salt, pepper and nutmeg and add three whole eggs, then divide this into eighteen parts and with them make balls, roll them in flour, dip them in beaten egg and roll them once more in bread-crumbs, smooth neatly and fry them in clarified butter. Range them nicely around a remove.