Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter.
For the gravy put ½ tablespoonful of flour into the butter or drippings, steep and add ¾ cup of water or bouillon or left over gravy. Strain and pour over the meat balls and serve. They are also good served cold.
No. 33—VEAL HASH FROM REMNANTS.
Quantity for 6 Persons.
- 1 lb. of veal
- 1 tsp. of chopped onions
- Salt, pepper
- 1½ tbsps. of butter
- ½ tbsp. of flour
- ½ cup of cream
- Some water if necessary
- 2 tbsps. of white wine
Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish.
No. 34—LIVER DUMPLINGS.
Quantity for 6 Persons.
- 1¼ lbs. of calf liver
- ¼ lb. of bacon
- 3 rolls
- ⅛ lb. of butter, good measure
- 4 eggs
- Salt, pepper
- 1 pinch of nutmeg
- ½ onion
- 3 qts. of salt water or broth for cooking
- 2 cups of flour
Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter.