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.