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Fine Art Stock: Mince the meat twice until very fine art stock, add 2 oz. melted butter or the fine art stockly shredded suet, seasoning, mace and flour. Blend thoroughly, gradually beat in the egg and cream. Form into tiny balls with a teaspoon dipped in hot water then simmer gently in J pint stock. Drain and keep hot. Blend the flour with the remaining stock, stir into the pan and boil until thickened. Add the remaining butter and the cream. Cook steadily until a creamy-sauce; season well, then pour over the meat balls.The upper stock diameter of rudders is also not to be less than obtained from the above equation where R and A are for the rudder area between the centerline of the upper stock and the back edge of the rudder, V is to be taken as 11 knots, and the coefficient is to be taken as 21.66 (0.26). The stock diameter is to be adequate for the maximum astern speed.
Heat the stock and Shower in the fine art stock semolina. Stir very well when it goes in and until thickened and then stir from time to time. Simmer for 20 minutes. Beat the eggs with the lemon juice. |
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