AMERICAN FORCEMEAT BALLS. A simple kind of forcemeat balls may be made according to the accompanying recipe. The meat used may be sausage provided especially for the purpose or some that is left over from a previous meal. If it is not possible to obtain sausage, some other highly seasoned meat, such as ham first ground very fine and then pounded to a pulp, may be substituted.

• 1 Tb. butter
• 1 small onion
• 1-1/2 c. bread, without crusts
• 1 egg
• 1 tsp. salt
• 1/2 tsp. pepper
• Dash of nutmeg
• 1 Tb. chopped parsley
• 1/2 c. sausage meat

Melt the butter in a saucepan and add the onion finely chopped. Fry for several minutes over the fire. Soak the bread in water until thoroughly softened and then squeeze out all the water. Mix with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this add also the butter and fried onion. Form small balls of this mixture and sauté them in shallow fat, fry them in deep fat, or, after brushing them over with fat, bake them in the oven. Place a few in each serving of soup.

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