Recipe - Konigsberg Meatballs

meatballs
1 Hard roll
Three fourths cup Water
1 pound Ground beef; lean
1 Bacon; strip, minced
4 Anchovy fillets; minced
1 Onion; small, chopped
1 Egg; large
One half teaspoon Salt
One fourth teaspoon Pepper; white
broth
6 cup Water
One half teaspoon Salt
1 Bay leaf
1 Onion; small, peeled, halved
6 Peppercorns
gravy
1 One half tablespoon Butter or margarine
1 One half tablespoon Unbleached flour
1 tablespoon Capers
1 Lemon juice; of 1/2med.lemon
One half teaspoon Mustard; prepared
1 Egg yolk; large
One fourth teaspoon Salt
One fourth teaspoon Pepper; white

Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry;
place in mixing bowl with the ground beef. Add the bacon, anchovy fillets,
onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the
water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat
mixture into balls about 2 inches in diameter. Add to the boiling broth and
simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon,
set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan
and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend
in 2 cups of reserved broth. Add the drained capers, lemon juice, and
mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend
with the egg yolk. Stir egg yolk back into the sauce. Season with salt and
pepper. To Serve: Place reserved meatballs into the gravy and reheat if
necessary. Serve on a preheated platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini