| 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 |
ts |
Salt |
| 1/3 |
ts |
Pepper |
| 1/3 |
ts |
Allspice |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Ground rusk; (or dry bread crumbs) |
| 2 |
tb |
Chopped onion |
| 3 |
tb |
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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