Scottish Highland Beef Balls

Scottish Highland Beef Balls.

The original recipe uses saltpetre and coats the balls in melted suet so that they were expected to keep. The addition of a finely chopped onion improves the flavour and texture. In Shetland they make a very similar spiced meat called Bronies.

1 Ib mince (500 g)
2 oz suet, finely chopped (50 g)
1 tsp freshly ground black pepper
1 tsp mixed spice
1 tsp salt
2 tsp sugar
Half tsp ginger
Half tsp ground cloves
Mix all the ingredients thoroughly together in a mixing bowl. Shape into 4 large or 8 small patties. Fry for five minutes on both sides in a little hot fat. Serve with bacon and Skirlie. Scottish Cooking.

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