Danish Meat Balls (Frikadeller)

1 Servings
Pork
Uncategorized
Danish Pork Veal Egg Bread Crumb Onion Milk

1/2 lb l
1/2 lb k
1 g on
2 c k
per to taste
2 tb ur or
1 c ad crumbs
1
t to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter, potatoes and stewed cabbage. From "Danish Cookery" by Suzanne, Andr. Fred. Host and Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip


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