2 lb beef
1 sherry glass soda water
1½ oz chopped candied peel
1 dsp French mustard
salt and pepper
pinch cayenne pepper
For the sauce:
¼ pint cider or white wine
1 tbsp honey
1 tsp vinegar
For the fritters:
½ lb mushrooms
Put half the meat through a coarse mincer and the remainder through a fine one.
Finely chop the onion.
Mix the minced meat and onion with the rest of the meat ball ingredients.
Form into long sausage shapes and roll in flour.
Slice into approx 2 oz pieces and roll into balls.
Heat a little oil in a frying pan and fry meatballs until golden brown-about 5 mins.
Drain and place on a warm serving dish.
Pour most of the fat from the pan and stir in the sauce ingredients.
Simmer the sauce until smooth and golden.
Make a batter, the consistency of thick cream with flour and Guinness.
Wash the mushrooms, dry them, toss them in flour, and dip them in the batter.
Fry them in shallow fat to make fritters.
This dish can be served with tomato salad in the following dressing:
3 tbsp oil
1 tbsp distilled vinegar
1 tsp sugar
1 tsp salt
1 tsp pepper
1 coffee spoon grated onion.