How to Make Force Meat Balls

One cup of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four hard boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a ½ teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floured, and the mixture to be made into little balls the size of a nutmeg; drop your force meat balls into the soup about twenty minutes before serving.

Recipe for Force Meats

Take 1½ lbs. of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it ten minutes or until in a purée; pass it through a wire sieve (use the remainder in stock), then take 1 lb. of good fresh beef suet, which skin, shred and chop very fine; put it in a mortar and pound it, then add 6 oz. of panada (that is, bread soaked in milk, and boiled till nearly dry) with the suet; pound them well together, and add the veal, season with 1 teaspoonful of salt, ¼ teaspoonful of pepper, ½ that of nutmeg; work all well together; then add four eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water, and if it is delicate, firm, and of a good flavor, it is ready for use.