Name: Sweet-And-Pungent Beef Balls #1
Ingredients: Sweet-and-pungent sauce; 1 lb Lean beef; 1 Egg; 2 tb Flour; 1/2 ts Salt; 1 ds Pepper; Oil for deep-frying

Heaven would be a very hell to an unholy heart. If now – the presence of God in His servants, and the presence of God in His ordinances – is such a hell to unholy souls; ah, what a hell would the presence of God in heaven be – to unholy hearts! It is true, an unholy heart may desire heaven – as it is a place of freedom from troubles, afflictions, oppressions, vexations, etc., and as it is a place of peace, rest, ease, safety, etc. But this is the least and lowest part of heaven. To desire heaven as it is a place of purity, a place of grace, a place of holiness, a place of enjoying God, etc. – is above the reach of an unholy heart. The company of heaven are all holy, the employments of heaven are all holy, the enjoyments of heaven are all holy – therefore heaven would be a most undesirable thing to unholy hearts. An unholy heart is no way desirous nor ambitious of such a heaven as will rid him of his darling sins, as will make him conformable to a holy God, as will everlastingly divorce him from his precious lusts, as will link him forever to those gracious souls whom he has scorned, despised, and persecuted in this world.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	4	Servings

INGREDIENTS

		Sweet-and-pungent sauce
1	lb	Lean beef
1		Egg
2	tb	Flour
1/2	ts	Salt
1	ds	Pepper
		Oil for deep-frying

INSTRUCTIONS

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent
Sauce" #1 or #2 or "Possible" or "Typical" Combinations recipes).
2. Remove fat and tendons from beef; then mince or grind. Form into
walnut-size balls.
3. Beat egg lightly and blend with flour, salt and pepper to a smooth
batter. Dip beef balls in batter to coat.
4. Meanwhile heat oil to smoking. Add beef balls a few at a time and
deep-fry until golden. Drain on paper toweling.
5. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat
through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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