Meatballs from roast or boiled meat remnants

(Recipe #39, page 85)

Take leftover meat (roast meat is best), mince it quite fine with an onion or parsley, mix in a few eggs, salt, a bit of cloves or nutmeg, some breadcrumbs made from white bread without the crust, grated and browned lightly in butter, along with any leftover meat broth or gravy. Make dumplings the size of an egg, dredge them with the toasted and grated bread crusts, and fry them in butter until they begin to brown. If boiled ham is available, it can be chopped into the meat, and less butter can be used.

Note: If white bread is unavailable, use a few grated cold boiled potatoes.

Translated by David Green.


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