A pilgrimage to resource efficiency 

Potted Beef Balls

A Recipe from the Great Depression

  • 2 pounds round of beef
  • 1 cup of boiling water
  • 1 teaspoon of salt
  • 1/4 teaspoon of white pepper
  • Dash of nutmeg
  • 2 cups of stale bread
  • 2 tablespoons of beef drippings
  • Flour
  • Paprika
  • Fresh parsley is optional.

Grind or chop the beef very fine. Add bread which has been soaked in water and squeezed dry; add seasonings and mix well with the hands. Mold into two round balls of equal size, making them as firm as possible. Dredge well with flour. Put one tablespoonful of drippings in deep stew pan or iron pot on top of stove and the other tablespoonful of drippings in an iron frying pan; then put a loaf in each pan and brown thoroughly all over, about 1/2 hour. Transfer loaf in frying pan to kettle; add one cupful of boiling water and let them simmer, covered for one hour. Lift the loaves out carefully. Serve on a platter surrounded by border of riced potato, sprinkled with a little paprika and decorated with parsley if available. When serving, cut in thin slices. This is just as good cold and makes a splendid dish for Sunday night supper.

Notes from Aunt Jess:  Feeds 8. Cool before cutting. Centers for sandwiches. Need 12 balls for lunch.

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