| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swedish |
Appetizers, Beef, Entree’/sid, To post |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground Beef |
| 3/4 |
c |
Dry Bread Crumbs |
| 1 |
sm |
Onion, minced |
| 3/4 |
ts |
Cornstarch |
| 1 |
ds |
Allspice |
| 1 |
|
Egg, beaten |
| 3/4 |
c |
Milk Or Light Cream |
| 1 1/4 |
ts |
Salt |
| 1/4 |
c |
Cooking Oil |
| 3 |
tb |
Flour |
| 2 |
tb |
Water |
| 1 |
c |
Burgundy Wine, NO SUBSTITUTE |
| 2 |
|
Beef Bouillon Cubes |
| 1/8 |
ts |
Black Pepper |
| 1 1/2 |
ts |
Sugar |
|
|
Bottled Sauce For Gravy, * see note |
INSTRUCTIONS
*Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is.
Although from reading the recipe, it's my guess that she means Gravy Master
or Kitchen Bouquet or the like. I leave that to your own resources.
Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and 3/4 ts.
salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown
well on all sides; transfer to plate. For sauce, stir flour into remaining
fat in skillet; stir in water, Burgundy, bouillon cubes, 1/2 ts. salt,
pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make
gravy as light or dark as desired.) Cook, stirring until smooth. Put meat
balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed
potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture
of white and wild rice; or use for canapes.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill
Spalding <billspa@icanect.net> on Jun 09, 1997
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