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Anne Bayne booke [of recipes] circa 1700
Page 78
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(78) To make forct ball to use with any made dish Take any sort of mutton or veale that is free from skin. shred it small. then take as much beefe sewit as meat. shred them well upon a block then season it with pepper & salt & a little grated nutmeg a little dried sweet marioram & a very little sage. shred all those together very small & breake an Egg yolk & white & work it then make it into balls with wheat flower
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(78) To make forct ball to use with any made dish Take any sort of mutton or veale that is free from skin. shred it small. then take as much beefe sewit as meat. shred them well upon a block then season it with pepper & salt & a little grated nutmeg a little dried sweet marioram & a very little sage. shred all those together very small & breake an Egg yolk & white & work it then make it into balls with wheat flower
Szathmary Culinary Manuscripts and Cookbooks
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