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Title: Danish Meat Balls (Frikadeller)
Categories: Danish, Pork, Veal, Ceideburg 2
Yield: 1 servings
1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt 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 & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
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