SERVES 8-10
This dish comes from a cookbook that is about 200 years old. I cannot
quite figure out the background of the name but we have seen the dish many
times since those early days. It is obviously a way of stretching meat
using rice. I have added some seasoning and the dish is baked, so it is
easy to prepare.
Mix all together and form into 1-inch balls. Place on a baking sheet and
bake for about 20 minutes at 375°, or until they are done to your taste.
If you make these small enough, they are terrific as party snacks. Larger
sizes fit the dinner table well, along with a green salad, rolls, and
perhaps some Cabbage and Salt Pork (see recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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