Title: Danish Meat Balls (Frikadeller)
Categories: Danish Pork Veal Ceideburg
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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