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Danish Meat Balls (Frikadeller)

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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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