1 lb. chopped beef
1/4 lb. chopped veal
1/4 lb. chopped pork
6 slices white bread, remove crust
1 beaten egg
Salt and pepper to taste
2 med. finely sliced onions
1 can mushrooms, finely sliced
1 clove fresh garlic, mashed fine (can use juice)
2 tbsp. fresh chopped dill, if available

(Soak in water with milk added until moist through).

Mix well. Do not squeeze water from bread. Form into 16 to 18 balls. Flatten ball into oblong shape with knife. Pat entire shape with fine bread or cracker crumbs, not too heavy. Fry in large skillet in butter until well browned. Done when white juice runs out when pressed lightly with fork. Do not press. Serve with kasha, rice or French fried potatoes, spinach as a vegetable and garnish with fresh tomato quarters.