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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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