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.