-=> Quoting Allen Prunty to Jim Weller <=-

 > Here's a basic recipe to get us started. Bo can amend and critique
 > it.

 AP> They had several verey flavorful sauces with them to... I remember
 AP> that plainly... any sauce recipes?
                                       
Well brown sauce from veal stock is classic....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frikadeller Meatballs, Adapted
 Categories: Scandinavian, Groundmeat, Veal, Pork
      Yield: 4 Servings
 
  1 1/2 lb Lean ground pork and/or
           Veal
      1 lg Egg, beaten
      3 tb Flour
      1 ts Salt
      1 ts Pepper
    1/4 ts Nutmeg
      1 c  Milk
    1/2 c  Club soda
      3 tb Sweet butter
           GLOP:
      3 tb Flour
      2 c  Brown stock
           s&p
 
  Combine everything except butter and mix well. Form into 1 oz
  meatballs. Melt butter in a large skillet and cook meatballs 5-10 min
  or until brown on all sides.
  
  This is not part of the recipe but is traditional:
  3 T  flour, 2 c brown stock ;s&p
  
  Remove meatballs to a warm place. Pour off all but 3 T of fat from
  the pan. Swirl flour in fat and allow to brown over low heat for a
  few minutes. Add stock and cook until thickened. Season to taste.
  Serve meatballs in this glop [not their terminology].
  
  Heather Watts & Jock Soto, Our Meals
  
  From: Michael Loo                     Date: 21 Feb 98
 
MMMMM
 


Cheers

YK Jim


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