Sturgeon Balls II
Ingredients
- 2 pound fresh sturgeon, finely ground
- 1/4 teaspoon pepper
- 1/3 tablespoon soy sauce
- 1 egg
- 1/4 pound ham, chopped fine
- 2 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon peanut butter
- 2 stalks green onion, chopped
- chicken broth
Directions
- Grind sturgeon twice, add remaining ingredients except onion, whip together thoroughly, add onion and mix.
- Drop by small teaspoon into boiling chicken broth, and cook a few minutes until done.
- For fish patties, eliminate chicken broth, form fish mixture into patties and fry on both aides in a small amount of peanut or salad oil.
Other Information
Author: Mrs Mary Lum
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: sturgeon, pepper, soy sauce, egg, ham, cornstarch, water, salt, peanut butter, green onion, chicken broth
Equipment: measuring cups, measuring spoons, pot, stove
See Also
Ham en Panier
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento
Equipment: measuring cups, measuring spoons, steamer, baking pan, oven
Peanut-Tomato Soup
Author: Bertina a Leete, Edith Church
Contributor: Order of Eastern Star Chapter 69
Source: Practical Patriot Recipes (1918-01-01)
Category: Soup
Ingredients: water, tomato, peanut butter, cornstarch, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
French Omelet
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Breakfast, Main Dish
Ingredients: egg, water, salt, pepper, fat
Equipment: measuring spoons, measuring cups, skillet
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove