| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef, Ground fine |
| 1/2 |
lb |
Veal, Ground fine |
| 1/2 |
lb |
Pork, Ground fine |
| 1/2 |
c |
Milk |
| 1 |
t |
Salt |
| 1/3 |
t |
Pepper |
| 1/3 |
t |
Allspice |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Ground rusk, or dry bread |
|
|
crumbs |
| 2 |
T |
Chopped onion |
| 3 |
T |
Butter, or marg |
INSTRUCTIONS
Beat eggs, add milk and grated rusks and let stand until soaked. Fry
the onion in 1/2 T. of butter. Mix the milk and rusks, also seasonings
in meat. Work all together well, then add the fried onion. Put
remaining butter in frying pan. Make meat balls small. Dip each in hot
butter. Then add 1 c. Boiling water. Cover and keep frying 15 mintues.
Posted by Andrea Fleishman to the Fidonet InterCook echo 9-94 Posted
to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 24, 98,
converted by MM_Buster v2.0l.
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