FORCE-MEAT FOR KREPLECH





Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
This force-meat may also be made into balls one-half inch in diameter,
roll the balls in flour and cook them in the boiling soup, or fry them
in fat.





Force Meat Balls for Chowder FORCEMEAT BALLS. MRS. JUDGE BENNETT. facebooktwittergoogle_plusredditpinterestlinkedinmail

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