| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 8 | Servings | |
INGREDIENTS
| 2 | lb | Venison [coarsely ground] |
| 2 1/2 | c | Potato [grated] |
| 1/2 | c | Bermuda onion [grated] |
| 2 | Eggs [beaten] | |
| 2 | tb | Lemon juice |
| 1/2 | ts | Pepper |
| 2 | tb | Flour |
| 4 | x | (cubes) beef bouillon |
| 1/2 | c | Shortening |
| 3/4 | c | Flour |
| Celery salt to taste… |
INSTRUCTIONS
1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper in a bowl, mixing well and then shape into balls and coat them with 2 tb of flour... 2) Bring the bouillon to a boil in a saucepan then reduce heat and add the meatballs to the bouillon; poach for 30 min., and then remove them with a slotted spoon... 3) Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly... 4) Season with the celery salt or salt and pepper, add the meatballs and cook `til heated through. Serve over hot buttered WIDE noodles... Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 Posted to MM-Recipes Digest by "Fred Goslin" <fjgoslin@northnet.org> on Sep 9, 1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”