Recipe
for :
 When
I came across this recipe I thought no-one else would
have heard of it either, so I thought I would publish
it both out of interest and to see what else anyone
could come up with.
The
recipe comes form a little cookery book entitled 'The
"A.L." County Cookery Book' compiled by a
County Education Secretary and Domestic Subjects Staff.
The book was actually my wife's grandmother's from when
she left school in 1913.
I
don't suppose there are too many copies around - it
also makes interesting reading to see what peole were
using and eating all that time ago.
If
anyone can send me any other interesting recipes from
the past get in touch - email
me.
Ingredients
1/2
lb minced raw meat
2 ozs bread-crumbs
1/2 lemon rind
1/2 onion (chopped)
1/2 pt stock
1 oz flour
1 dried egg
Grated nutmeg
1 oz fat
2 ozs bacon (chopped)
Salt
Pepper
Cayenne
A little ketchup
Method
- Mix
the minced meat, bacon, onion, seasoning and nutmeg
together.
- Moisten
the mixture with the egg and roll it into balls.
- Coat
these with egg and crumb and fry them in hot fat;
then drain them well.
- Make
a brown gravy with the fat, flour and stock.
- Boil
this up and add the lemon rind, ketchup and seasonings.
- Put
the balls in the gravy.
- Stew
them for from half an hour to three-quarters.
- Then
dish the balls up and pour gravy over them, also adding
a little lemon juice, if desired.
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