LOCATION: Recipes >> Beef Veal >> Meatballs 66
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Meatballs 66
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Scotch Collops
1/2 lb minced raw meat
2 ozs bread-crumbs
1/2 lemon rind
1/2 onion (chopped)
1/2 pint stock
1 oz flour
1 dried egg
Grated nutmeg
1 oz fat
2 ozs bacon (chopped)
Salt
Pepper
Cayenne
A little ketchup
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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