| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Grains |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Breadcrumbs |
| 1/2 |
c |
Milk |
| 1 |
lb |
Beef |
| 1/2 |
lb |
Pork |
| 1/2 |
lb |
Veal |
| 1 |
c |
Diced raw potatoes |
| 1/2 |
c |
Diced celery |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
c |
Chopped onion |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Brown sugar |
| 1/8 |
ts |
Ground allspice |
| 2 |
tb |
Shortening |
| 1 |
cn |
(10.5-oz) tomato soup |
| 1 |
c |
Water |
| 1 |
c |
Diced raw potatoes |
| 1 |
c |
Green beans |
| 1/2 |
c |
Diced celery |
INSTRUCTIONS
Soak breadcrumbs in the milk. Grind beef, pork, veal, potatoes, and celery.
Add soaked breadcrumbs, and mix thoroughly. Add the egg, salt, nutmeg,
onion, pepper, brown sugar, and allspice, and shape into balls no larger
than 1-inch in diameter. Brown in hot shortening. Add the soup, water, raw
potatoes, green beans, and celery. Simmer until vegetables are cooked.
Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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