| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Venison [coarsely ground] |
| 2 1/2 |
c |
Potato [grated] |
| 1/2 |
c |
Bermuda onion [grated] |
| 2 |
|
Eggs [beaten] |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Flour |
| 4 |
x |
(cubes) beef bouillon |
| 1/2 |
c |
Shortening |
| 3/4 |
c |
Flour |
|
|
Celery salt to taste… |
INSTRUCTIONS
1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper
in a bowl, mixing well and then shape into balls and coat them with 2 tb of
flour... 2) Bring the bouillon to a boil in a saucepan then reduce heat and
add the meatballs to the bouillon; poach for 30 min., and then remove them
with a slotted spoon... 3) Melt the shortening in a saucepan and blend in
the remaining flour. Gradually stir in the hot cooking liquid cooking `til
thickened, stirring constantly... 4) Season with the celery salt or salt
and pepper, add the meatballs and cook `til heated through. Serve over hot
buttered WIDE noodles...
Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs,
home of KOOKNET in Watertown NY (315) 786-1120
Posted to MM-Recipes Digest by "Fred Goslin" <fjgoslin@northnet.org> on
Sep 9, 1998
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