| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | Beef/veal, Germany, Ham/pork | 4 | Servings |
INGREDIENTS
| 250 | g | Ground pork, a generous 1/2 |
| lb | ||
| 250 | g | Ground beef, a generous 1/2 |
| lb | ||
| 100 | g | Plain breadcrumbs, 3.5 oz |
| 2 | Eggs | |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, mashed or | |
| minced | ||
| 1 | Parsley, finely chopped | |
| 1 | pn | Sugar |
| 2 | T | Lard |
| 1 | Onion, sliced | |
| 4 | To 5 cloves garlic, whole | |
| 1/2 | Yellow turnip, sliced | |
| [substitute: carrot] | ||
| Water for pan gravy |
INSTRUCTIONS
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Comments: 'Falscher Has' literally means imitation rabbit. K.B.
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