2 c. finely ground beef or veal
1/2 tsp. each salt and pepper
1/2 onion, grated
pinch of nutmeg
1 tbsp. butter
2 tbsp. flour
1 cup beef broth
1 egg, beaten
1 cup bread crumbs
oil, for frying

Combine onion, nutmeg, and salt and pepper.

Cook 1 tablespoon butter, 2 tablespoons flour, 1 cup broth in which meat is boiled (or milk or water if no broth is available). Cook to a paste and when cool, add to meat. Shape into 2 inch balls.

Dip into beaten egg and then roll in fine hread crumbs.

Let stand until firm, then fry in deep oil.

Makes 12.

Submitted by: Belle