1 med. onion, chopped
1 tbsp. butter
3 slices bread, cubed
1/4 c. milk
1 lb. chopped round or chuck
1/2 lb. chopped veal
1/2 lb. chopped lean pork
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. allspice
2 eggs, slightly beaten
1/3 c. flour
1/3 c. butter
1 c. water or bouillon

Cook onion in tablespoons butter in saucepan until straw colored. Put bread cubes in bowl; add milk and cooked onions. Set aside until milk is absorbed. Add chopped meats, salt, pepper, allspice and eggs. Mix together thoroughly and shape into balls. Roll each in flour. Melt 1/3 cup butter in a large skillet. Add the meatballs and brown well on all sides. Pour water or bouillon over the browned meat. Cover; simmer gently for 30 minutes. Serves 6.