| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | German | Soups/stews, German | 4 | Servings |
INGREDIENTS
| 125 | g | Ground meat [mixture of ground beef and pork] |
| (4.5 oz) | ||
| 1 | Egg | |
| Salt | ||
| Pepper | ||
| Ground nutmeg | ||
| Lemon [juice?] | ||
| 1 [small] bunch parsley | ||
| Plain breadcrumbs | ||
| A little cream or milk |
INSTRUCTIONS
In a bowl, stir a little milk or cream into the ground meat. Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable. Form into small dumplings and cook in simmering salted water. The dumplings must not boil. Serve in hot beef broth. Serves 4. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”