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Classic
Cook Books
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page 30
finely chopped onion and salt and pepper to suit. This you work until it becomes
consistent, then dilute it with sweet milk to make it sufficiently thin. Then
you form balls in size to suit. Strew them with grated bread and fry in butter
until brown. Serve with any kind of greens and also potatoes.
Stewed beef.
Mince some cold and rare roast beef including the fat; put in a small stew pan,
rubbed with a clove of garlic, a little water, half a small onion, pepper and
salt, and boil it until the onion is quite soft; then add the minced beef with
some of its gravy and stew gently, but do not let it boil. Prepare toasted bread
cut in small pieces and lay around the edge of a small dish; add a little
vinegar to the stew and pour over it.
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Classic
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