FORCEMEAT BALLS

      Title: FORCEMEAT BALLS
  Categories: Game
       Yield: 12 Serves
  
     1/8 lb Fresh beef suet - finely
            Chopped
     1/4 c  Cooked smoked ham (1/8 lb
            ) - finely chopped
       2 c  Fresh soft bread crumbs
            Made from
            Homemade - type white
            Bread,
            Pulverizd in a blender or
            Shredded in
            A blender or processor.
       2 ts Parsley - finely chopped
       1 ts Lemon peel - finely grated
     1/4 ts Ground thyme
     1/4 ts Ground sage
     1/2 ts Salt
            Freshly ground black pepper
       1 lg Egg, - lightly beaten
       2 tb Butter
       2 tb Vegetable oil
  
   Source: Cooking Of The British Isles  Time Life In a large bowl,
   combine the suet, ham, bread crumbs, parsley, lemon peel, thyme,
   sage, salt and a few grindings of pepper. Stir thoroughly, then add
   the egg and mix together until the forcemeat can be gathered into a
   ball. Divide into 12 equal pieces and with lightly moistened hands,
   shape each piece into a ball about 1 1/2 in in diameter.
   
   In a heavy 10 to 12 in skillet, melt the butter in the oil over
   moderate heat. When the foam has almost subsided, drop in the balls.
   Cook them for about 5 minutes or until the golden brown on all sides,
   turning them frequently with a spoon and regulating the heat so that
   they color slowly and evenly without burning. With a slotted spoon,
   transfer the balls to a double thickness of paper towels to drain
   briefly, and serve.
   
   Per serving (excluding unknown items ): 366 Calories; 39g Fat (92%
   calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol;
   153mg Sodium NOTES
   : Forcemeat Balls tradionally accompany game dishes like rabbit stew.
   _____
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