Name: Danish Meat Balls (Frikadeller)
Ingredients: 1/2 lb Veal; 1/2 lb Pork; 1 g Onion; 2 c Milk; Pepper to taste; 2 tb Flour or; 1 c Bread crumbs; 1 Egg; Salt to taste

It is often ignorantly and frivolously charged against Christian men that it is selfish in them to seek heaven and glory for their own souls; but no man who is truly seeking salvation will be moved by that accusation. When men really begin to seek their salvation, and to turn their faces to the glory of heaven, then it is that all selfish and ignoble desires receive their death-blow. It is not selfish, surely, for the diseased to seek healing, or the hungry food, or the prodigal his father’s house. So far from this being a sign that the heart is selfish, there is no surer sign that it is being sanctified.

Alexander Whyte

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Danish	Danish, Pork, Veal, Ceideburg 2	1	Servings

INGREDIENTS

1/2	lb	Veal
1/2	lb	Pork
1	g	Onion
2	c	Milk
		Pepper to taste
2	tb	Flour or
1	c	Bread crumbs
1		Egg
		Salt to taste

INSTRUCTIONS

Put veal and pork together through a grinder 4 or 5 times.  Add flour
or bread crumbs, milk, egg, onion, salt and pepper.  Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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