125 g ground meat [mixture of ground beef, and pork]
1 (4.5 oz)
1 egg
1 salt
1 pepper
1 ground nutmeg
1 lemon [juice?]
1 1 [small] bunch parsley
1 plain breadcrumbs
1 a little cream or milk
A Recipe for
Braetknoedel (Ground Meat Dumplings)
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| Peter Oakley |
There is no love sincerer than the love of food. |
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This Recipe for Braetknoedel (Ground Meat Dumplings) is one of thousands in the Recipes-to-go Meat Cookbook.
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I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Braetknoedel (Ground Meat Dumplings) from the recipe cookbook of Recipes-to-go (Meat)
Do vegetarians eat animal crackers? |
| Author Unknown |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
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
Serves: 4
Braetknoedel (Ground Meat Dumplings) Recipe brought to you by Recipes To-Go