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Fried Frikadellen

4 servings

Ingredients

• 1 kg beef, finely chopped
• 125 g kidney fat or fresh bacon
• 4 pcs eggs
• 20 g salt
• mace or crushed pepper (a pinch)
• 30 g rusk, crushed, or grated white bread
• 1 cup water, cold
• rusk for sprinkling (a little)
• butter (a little)

Instructions

1. Frikadellen become particularly fine and delicious when equal parts beef, veal, and streaky pork are finely chopped, and then about 150 to 200 g of butter are used per 1 kg of meat.
2. However, this mixture is not always at hand; in that case, finely chop 1 kg of good beef with 125 g of good kidney fat or fresh bacon, add 4 whole eggs, 20 g of salt, a pinch of mace or crushed pepper, 30 g of crushed rusk or grated white bread, and 1 cup of cold water, and mix everything well.
3. Then form round balls, smooth them well with a wet hand, sprinkle with rusk, place them in shimmering butter, and fry them in a pan until golden yellow, basting the meat frequently.
4. The frikadellen should be dark yellow, not brown.

Modernized from a treasured 19th-century German cookbook.