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Wednesday, 11 March 2009

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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