Recipe - Danish Meat Balls (Frikadeller)

One half pound Veal
One half pound Pork
1 g Onion
2 cup Milk
Pepper to taste
2 tablespoon Flour or
1 cup 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip