Recipe: Force-Meat Balls

To a pound of the lean of a leg of VEAL, allow a pound of BEEF suet. Mince them together very fine. Then season it to your taste with pepper, salt, mace, nutmeg, and chopped sage or sweet marjoram. Then chop a half-pint of Oysters, and beat six eggs very well. Mix the whole together, and pound it to a paste in a marble mortar. If you do not want it immediately, put it away in a stone pot, strew a little flour on the top, and cover it closely.

When you wish to use the force-meat, divide into equal parts as much of it as you want; and having floured your hands, roll it into round balls, all of the same size. Either fry them in butter, or boil them.

This force-meat will be found a very good stuffing for meat or poultry.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)