MEXICAN MEAT BALLS,
A pound and a half of steak, but a cup and % halt of cold meat of any kind can be utilised, and grind to a pulp. Mix meat with one-half cup of boiled rice, one tablespoon of vinegar, one teaspoon of salt (less if cooked meat is used), one saltspoon of pepper, three leaves of parsley, two small leaves of peppermint, onehalf clovfi of garlic, and little piece oi onion, all minced fine. Make up into marble balls, and drop into boiling broth for three minutes. Serve with a sauce thickened in the broth after the bails are taken out, by using two or three tomatoes cut up, one-half a green pepper chopped, a bit of onion, and dash or two of salt.
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https://paperspast.natlib.govt.nz/newspapers/OW19000802.2.407.2
Bibliographic details
Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
Word Count
126MEXICAN MEAT BALLS, Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
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