 A pound of fine fresh suet, one ounce of ready-dressed veal or chicken, chopped fine, crums of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, penny-royal, parsley, and lemon-thyme, finely shred : beat as many fresh eggs, yolks and...  A New System of Domestic Cookery: Formed Upon Principles of Economy: and ... - Page 135by Maria Eliza Ketelby Rundell - 1814 - 316 pagesFull view - About this book
 | J A. Stewart - 1814 - 798 pages
...parsley, and lemon-thyme finely shred; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll...them in fresh lard, putting them in just as it boils «ip When of a light brown, take them out, and drain them before the fire. If the suet be moist or... | |
 | J A. Stewart - 1814 - 792 pages
...parsley, and lemon-thyme finely shred ; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and boil them in fresh lard, patting them in just as it boils up When of a light brown, take them out, and drain them before the... | |
 | J. A. Stewart - Formulas, recipes, etc - 1815 - 792 pages
...parsley, and lemon-thyme finely shred; beat as man/ fresh eggs, yolks nnd whites separately, as will make the above ingredients into a moist paste ; roll...before the fire. If the suet be moist or stale, a great inauy more eggs will be necessary. Balls made this way are remarkably light; but being greasy, aoine... | |
 | Maria Eliza Ketelby Rundell - Cookery - 1824 - 544 pages
...parsley, and lemon-thyme, finely shred : beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste ; roll...Balls made this way are remarkably light ; but being greasy, some people prefer them with less suet and eggs. Little Eggs for Turtle. Beat three hard yolks... | |
 | Richard Dolby - Cooking - 1830 - 540 pages
...and whiles, separately, as will make the ingredient» into a moist paste ; roll it into small ball», and boil them in fresh lard, putting them in just as it boib. When tLey »re of a light brown colour, then take them out and drain them before the 6rr. If... | |
 | Gibbons Merle - Cooking, English - 1842 - 570 pages
...parsley, and lemon-thyme, finely shred ; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste ; roll into small balls, and boil them in a fresh lard, putting them in just as it boils up ; when of a light brown, take them out, and drain... | |
 | Maria Eliza Ketelby Rundell - Cooking - 1844 - 298 pages
...parsley, and lemon-thyme, finely shred; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and boil ihem in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and... | |
 | Modern domestic cookery - 1851 - 754 pages
...parsley, and lemon-thyme finely shred ; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste ; roll...or stale, a great many more eggs will be necessary. Bails made this way are remarkably light ; but being greasy, some people prefer them with less suet... | |
 | Sarah Josepha Buell Hale - Canning and preserving - 1852 - 504 pages
...the day before it is wanted. eggs, yolks and whites separately, as will make the above in gredients into a moist paste ; roll into small balls, and boil...Balls made this way are remarkably light ; but being greasy, some people prefer them with less suet and eggs. They may therefore be made thus : — Chop... | |
 | Sarah Josepha Hale - 1854 - 448 pages
...parsley, and lemon-thyme finely shred. Beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll...brown, take them out, and drain them before the fire. Balls made this way are remarkably light; but being greasy, some people prefer them with less suet... | |
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