| 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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