Forcemeat Balls

Name: Forcemeat Balls
Cuisine: Tidewater Virginia
Ingredients: 0.5 pound veal; 0.5 pound suet; sweet herbs; mace; 1 small nutmeg; lemon peel; pepper; salt; 2 egg yolks; flour

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

0.5 pound veal
0.5 pound suet
sweet herbs
mace
1 small nutmeg
lemon peel
pepper
salt
2 egg yolks
flour

Instructions

Beat together the veal and suet in a marble mortar or wooden bowl until well combined. Add the shredded sweet herbs, pounded mace, grated nutmeg, lemon peel, pepper, and salt. Mix in the egg yolks and blend everything well together.
Form the mixture into balls and long pieces. Roll them in flour.
If serving with brown sauce, fry them in fat until brown. If serving with white sauce, place them in a saucepan of hot water and boil for a few minutes.