BRAETKNOEDEL (GROUND MEAT DUMPLINGS)

• 1 2 5 g Ground meat [mixture of
• -ground beef and pork]
• (4 .5 oz)
• 1 Egg
• Salt
• Pepper
• Ground nutmeg
• Lemon [juice?]
• 1 [small] bunch
• -parsley
• Plain breadcrumbs
• A little cream or milk

In a bowl, stir a little milk or cream into the ground meat. Then add

the egg, seasonings, and as much breadcrumbs as is needed to make the

mixture firm but still pliable. Form into small dumplings and cook in

simmering salted water.The dumplings must not boil. Serve in hot

beef broth.

Serves 4.

From:D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,

Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:

Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92