Name: Fowl Soup with Force-meat Balls
Ingredients: Stock (as needed); Raw fowl meat (cut off the bones); Permitted kind of minced meat (as desired); Salt (to taste)

Fowl Soup with Force-meat Balls

Ingredients

Stock (as needed)
Raw fowl meat (cut off the bones)
Permitted kind of minced meat (as desired)
Salt (to taste)

Directions

Prepare the stock

Prepare enough stock for the soup.
Crush the fowl bones in a mortar until very small.
Boil the crushed bones in the stock, then strain the mixture through a fine sieve.

Make the meatballs

Cut the meat off a raw fowl and mince it along with any permitted kind of meat.
Combine the minced meat and fowl to form meatballs.

Finish and serve

Add the meatballs to the soup and let it simmer gently.
Season with salt to taste and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raw fowl meat: Forms the meatballs and gives the soup its main meaty flavour.
Fowl bones: Crushed and boiled in the stock to add body and savoury flavour to the broth.
Permitted kind of minced meat: Adds bulk and texture to the meatballs.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.