Veal Balls Recipe

Take two pounds of veal; pick out the skin and bones; mix it well with

the crust of a French roll, soaked in hot milk, half a pound of veal

suet, two yolks of eggs, onion, and chopped parsley; season with pepper

and salt. Roll the balls in raspings; fry them of a gold colour: boil

the bones and the bits of skin to make the gravy for them.

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