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Classic
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page 110
15 chooped fresh juniper berries, put in the meat, cover tighly and after a
little while put the vessel on the stove with a very slow fire; turn and lift
the meat frequently to prevent it from scorching. As soon as browned on the
under side, turn once, roasting in all about 1 hour.
35. Hasty Meat Balls. From the quantity of meat directed in the preceding
receipt, make 9 small balls; bread them, put into hot butter and fry on the
stove all around for a few minutes, so that they do not become dry. Juniper
berries can also be put into the butter if desired.
36. Stewed Meat Loaf. Prepare as directed in both preceding receipts. After
browning in plenty of butter pour in enough boiling water to barely half cover
the meat, add a few lemon slices, a parsley root, and 2 slips of mace to the
gravy and then cook, tightly covered, for 1/2 hour. Then add a little browned
flour to the gravy, cook thoroughly and stir the yolk of an egg through it.
Instead of making 1 large loaf the meat can be rolled into balls the size of a
hen's egg-, and then proceed as above, which will make a very nice fricassee.
The balls, however, must be on the fire no longer than about 10 minutes; take
them off as soon as they are no longer rare in the center.
Serve with potatoes .
37. Meat Balls made from roast or boiled Meat Remnants. Chop the meat remnants
with an onion or parsley very finely, stir with it a few eggs, salt, a trifle of
cloves or nutmeg, grated bread browned in butter and such meat broth or gravy
that happens to be left over, or instead of this sour cream and a little grated
lemon peel. Mould into balls the size of an egg, turn them in the toasted and
grated crusts of the bread, and then fry m the butter. If you have any boiled
ham handy, chop some of it with the meat and then take less butter. in place pf
the wheat bread cold boiled potatoes can be used, first grating them.
38. Small Forcemeat Balls. After chopping meat remnarits of all kinds together
with some ham very fine mix with chopped onions stewed in butter, a few eggs,
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