So this recipe could be a meatball soup, given the amount of broth required to cover the meatballs is more than one would use as a sauce. It is strongly flavoured though, so I would serve it with sops (bread slices) if you were doing that. Otherwise it is a wonderful lemon bite around the delicately flavoured veal (*cough* bland *cough*).
My friend Diane would love this.
Veal was on sale so tomorrow I will be making a veal pie.
Another sort of dressed veal.
Take the meat so as to have made ham all as trimmed, & make round balls or strips like little sausages, & put them to stew in good broth, & a salted lemon cut in strips, mint, marjoram therein, a little verjuice or wine, & put them to stew well, & serve as such. (France, 1604 – Daniel Myers, trans. Ouverture de Cuisine)
- 1lb ground veal
- 1.5 liters of bone broth
- 1 salted lemon
- 1 branch each mint, marjoram
- 1/3 cup verjuice (or wine)
- Salt the veal to taste and then form into balls ~1 oz, you should get 15-16 balls from 1 lb of veal.
- Pour broth into a sauce pan and add the rest of the ingredients then bring to boil on high.
- Drop meatballs into boiling broth and then reduce heat to medium-low. Simmer balls for 7 minutes.
- Serve balls with broth (and sops). (My family added more salt)