A recipe from the Good Food collection.
1 3/4 cups (440 ml) beef stock
1 small carrot, very finely diced
1/2 celery stick, very finely diced
1 small onion, very finely diced
1 bay leaf
50 g butter
50 g plain flour
300 g beef or veal mince
3 cloves garlic, crushed
1 tablespoon finely chopped fresh parsley
1 tablespoon Worcestershire sauce
2 teaspoons ground nutmeg
1 teaspoon lemon zest, finely minced dry breadcrumbs, to coat
3 eggs, beaten oil, for deep-frying English mustard, to serve
1. Place the stock, carrot, celery, onion and bay leaf in a saucepan and bring to the boil over high heat. Simmer for 10 minutes. Strain, reserving all the solids except the bay leaf.
2. Melt the butter over medium heat in a large saucepan. Add the flour, mix well and cook for 1 minute. Gradually add the warm stock, stirring constantly until you have a thick, smooth sauce. Reduce the heat to low.
3. Add the mince, garlic, parsley, Worcestershire sauce, nutmeg, lemon zest, reserved vegetables, 1 teaspoon salt and 1/2 teaspoon cracked black pepper. Cook over low heat for 15 minutes, stirring regularly. Cool slightly, then transfer to a clean dish. Cover and chill overnight or until the mixture is well chilled and firm.
4. Roll heaped teaspoons of the mixture into balls. Roll in breadcrumbs, then in the egg, then again in breadcrumbs. Chill the finished balls as you work. Refrigerate the balls for at least 1 hour.
5. Fill a large heavy-based saucepan one-third full of oil and heat to 190°C (375°F), or until a cube of bread browns in 10 seconds. Deep-fry the balls for 4 minutes, or until golden. Serve immediately with mustard.