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Egyptian Meat Balls

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Egypt. Associated with Egypt by a demonym leading its title: Egyptian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

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Ingredients

Method

  1. Chop 1 pound of raw beef;
  2. season with salt, pepper and 1 teaspoonful of curry-powder;
  3. add 2 stalks of chopped celery, 1 small onion and some chopped parsley.
  4. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls.
  5. Let cook in hot butter until tender.
  6. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.