| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | British | Game | 12 | Serves |
INGREDIENTS
| 1/8 | lb | Fresh beef suet – finely |
| Chopped | ||
| 1/4 | c | Cooked smoked ham (1/8 lb |
| ) – finely chopped | ||
| 2 | c | Fresh soft bread crumbs |
| Made from | ||
| Homemade – type white | ||
| Bread, | ||
| Pulverizd in a blender or | ||
| Shredded in | ||
| A blender or processor. | ||
| 2 | ts | Parsley – finely chopped |
| 1 | ts | Lemon peel – finely grated |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Ground sage |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | lg | Egg, – lightly beaten |
| 2 | tb | Butter |
| 2 | tb | Vegetable oil |
| 1 1/2 | in | in diameter. |
INSTRUCTIONS
Source: Cooking Of The British Isles Time Life In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon peel, thyme, sage, salt and a few grindings of pepper. Stir thoroughly, then add the egg and mix together until the forcemeat can be gathered into a ball. Divide into 12 equal pieces and with lightly moistened hands, shape each piece into a ball about In a heavy 10 to 12 in skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls. Cook them for about 5 minutes or until the golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve. Per serving (excluding unknown items ): 366 Calories; 39g Fat (92% calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol; 153mg Sodium NOTES : Forcemeat Balls tradionally accompany game dishes like rabbit stew. _____ Posted to MM-Recipes Digest V4 #336 by Dianne Weinsaft <dee@ncsi.net> on Dec 28, 1997
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