Forcemeat Balls Or Relishing Stuffing Recipe
Ingredients
| 1 1/2 cups fine bread crumbs from stale but not dry homemade bread | ||
| 1/4 cup finely chopped ham or lean bacon | ||
| Melted butter | 1/4 Cup (16 tbs) | |
| Grated rind of 1/2 lemon | ||
| Parsley | 1 Teaspoon, minced | |
| Summer savory | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Few grains of cayenne pepper | ||
| Ground mace | 1/4 Teaspoon | |
| 2 eggs, lightly beaten | ||
| 1 quart oil or 2 1/2 lbs shortening or lard | ||
Directions
Combine all the ingredients except the fat for frying.
Work well together with the hands.
Form into 16 compact balls.
Heat the oil, shortening or lard slowly to 365 degrees in a 3-quart saucepan.
The fat can be reused if you strain it through cheesecloth, pour into a clean jar and keep it in a cool place until needed.) Fry the forcemeat balls, 3-4 at a time, until golden brown, about 2-3 minutes.
Turn once during the cooking time.
Drain on paper towel.
Garnish jugged hare.
For stuffing, combine all the ingredients except the fat.
Do not form into balls.
Work well together with the hands.
Form into 16 compact balls.
Heat the oil, shortening or lard slowly to 365 degrees in a 3-quart saucepan.
The fat can be reused if you strain it through cheesecloth, pour into a clean jar and keep it in a cool place until needed.) Fry the forcemeat balls, 3-4 at a time, until golden brown, about 2-3 minutes.
Turn once during the cooking time.
Drain on paper towel.
Garnish jugged hare.
For stuffing, combine all the ingredients except the fat.
Do not form into balls.
Chef
