1/3-1/2 lb. ground pork
1/3-1/2 lb. ground veal
1/3-1/2 lb. ground beef
1 med. onion
3 tbsp. flour
1/3 c. milk, beer or soda
1 beaten egg
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 tsp. Worcestershire sauce
Butter, butter and/or oil for frying

Chop onion coarsely. In a mixing bowl or processor add onion, ground meat, flour, beer, milk or soda, beaten egg, salt, pepper, allspice and Worcestershire sauce. Mix vigorously with heavy spoon, processor or heavy duty mixer until light and fluffy. Brown the frying oils in frying pan. Remove from heat.

Form the patties using a tablespoon dipped in cold water and a hand or side of mixing bowl. A heaping spoonful is formed into a football shaped oval, then flattened to 1 inch thick. Put directly into pan, when full but not crowded fry at medium heat 6-8 minutes each side, turn using spatula and spoon or fork. They should be well browned and cooked through, not rare.

Traditionally served with boiled potatoes and either pickled red beets, sweet and sour red cabbage or cucumber salad in a sweet vinaigrette. Cabbage is available canned and can be heated, sweetened or soured to taste.