(Recipe #38, page 85)
Follow the directions for no. 1 or no. 2. When the loaf has begun to brown in plenty of butter, pour in enough boiling water to barely half cover it, add a few lemon slices, 1 parsley root, and 2 pieces of dried mace to the gravy, and simmer the meatloaf for ½ hour tightly covered. Then add some fine zwieback crumbs to the gravy, let it cook thoroughly, and stir in an egg yolk.
Instead of a single large loaf, smaller meatballs the size of a hen’s egg can be cooked in the same way, producing a delicious fricassee. But the meatballs must be taken off the heat quickly as soon as they are no longer rare in the center, which will take 15 or at most 20 minutes.
Serve with potatoes.
Translated by David Green.