|Forcemeat Balls in Gravy|
|English Housewifery by E. Moxon (Leeds, 1764)|
|A New System of Domestic Cookery by M. Rundell (London, 1824)|
|Jennie June's American Cookery Book by J. C. Croly (NY, 1870)|
- 3/4 Cup Plain Breadcrumbs
- 1/4 Cup Onions, Minced
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Marjoram
- 1 Tablespoon Fresh Thyme or Lemon-Thyme Leaves
- 2 Teaspoons Chopped Fresh Tarragon Leaves
- 2 Teaspoons Fresh Lemon Zest
- 1/2 Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
- 1/2 Teaspoon Grated Nutmeg
- 2 Tablespoons Melted Butter
- 1 Teaspoon Anchovy Liquor, Paste or Fish Sauce
- 1/4 Cup Water
- 3 Large Eggs
- 1/2 Pound Ground Chicken
- 1/2 Pound Ground Veal
- 2 Ounces Atoro Suet
- 2 Ounces Bacon Fat, Finely Chopped
- Suet or Lad for Frying (optional)
- In a large bowl, use a rubber spatula to mix together the breadcrumbs, onion, herbs, spices, butter, anchovy/fish sauce, water, and eggs.
- Add the chicken, veal, suet and bacon fat. Mix together using your hands. Be sure not to over-mix or the forcemeat balls might get tough.
- Measure the meat into 2-ounce balls. Make sure your hands are wet to avoid sticking.
- Choose One Method to Cook:
- Bake: Place the balls on a parchment-lined baking sheet. Place in a pre-heated 400º oven and bake for 20 minutes.
- Fry: Heat suet, lard, or vegetable oil/shorteningover medium-high heat. Fry the balls for about 15 minutes and be sure to turn them so that they brown evenly. Drain on paper towels.
- You can use the meatballs to garnish a roast and gravy or other meat dish.
- You can serve with beef gravy.
- You can serve with your favorite dipping sauce (light cream sauces, soy-sauces, and any tangy sauce like a tzatziki sauce would work; I would not serve with Italian tomato sauce).
- Fowler, Damon Lee. ed., Dining at Monticello. Thomas Jefferson Foundation. Inc. (2005)
- Mitchell, Patricia B., Cooking in the Young Republic 1780-1850 (July, 2000)
- Mitchell, Patricia B., French Cooking in Early America (May, 2002)