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Title: Danish Meat Balls (Frikadeller)
Categories: Danish, Pork, Veal
      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.






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