MEAT BALLS WITH FRENCH CREAM

This recipe is from an old 1963 Better Homes and Gardens cookbook.

1 lb ground beef*
8 stuffed green olives
seasoned flour
1 tablespoon butter or margarine
Hot buttered pilaf or rice
.       .      .
1 tablespoon Worcestershire sauce
2 teaspoons onion juice
1/2 teaspoon dried whole thyme
1 cup light cream or half-and-half
1/2 teaspoon lemon juice

Form meat in 8 balls, shaping each around an olive.  Roll meat balls in seasoned flour.  Brown in butter; then reduce heat and cook 10 to 12 minutes, turning frequently.  When meat balls are done to your liking, lift from skillet and place atop hot buttered pilaf or fluffy rice.

Pour off fat; to browned bits of meat in skillet, add Worcestershire sauce, onion juice, and thyme; cook 1 minute.  Add cream; cook and stir over low heat only until hot through.  Remove from heat and add lemon juice.  At once pour the sauce over the meat balls.  Makes 4 servings.

*If beef is lean, have 3 ounces suet ground with this amount.

Note: You can tell this is an old recipe by the fact that it doesn't recommend lean meat but recommends adding suet!