Danish Meat Ballspork, veal 1/2 lb veal 1/2 lb pork 1 gm onion 2 cup milk 1 pepper to taste 2 tablespoon flour or 1 cup bread crumbs 1 egg 1 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. |
