Calf Head Balls

Ingredients

• 1/2 lbs beef or veal
• 2 slices of salt pork 1 inch thick
• 6 small onions
• 1 tablespoon of sweet marjoram
• 1 tapblespoon of nutmeg
• 1 teaspoon black pepper
• 2 teaspoons of powdered mace
• 8 eggs
• 3 sifted crackers
• 1/2 cup of wine
• 1/4 cup of butter
• 2 tablespoons of salt
• Flour
• Lard

Directions

1. Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
2. Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
3. Mix all well.
4. Roll the mixture into desired sized balls.
5. Fry slowly in lard.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021