Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Force-Meat Balls.

Mix, with 1 pound of chopped veal, or other meat, 1 egg, a little butter, 1 cup, or less, of bread crumbs—moistening the whole with milk or the juice of the stewed meat. Season with summer savory. Make into small balls, and fry brown.