Meats

Swedish meatballs

• 1 lb. ground beef
• ½ lb. ground veal
• ½ lb. ground pork
• 1 tablespoon salt
• ¼ teaspoon pepper
• ¼ teaspoon nutmeg
• 1 cup light cream
• 1 cup water
• ¼ cup minced onion
• ¼ cup butter
• yolks of 2 eggs
• ¾ cup fine zwieback crumbs

Grind meats together 3 times. Soack crumbs in cream. Stir in water and mix with meat. Fry onion lightly in 2 tablespoons of the butter. Add to the meat with seasonings and egg yolk Mix well, shape into very small balls, and fry in remaining butter over low heat. Shake pan occasionally. Serve surrounded by a border of fried onions.

Beef hash

• 1 lb. ground beef
• 1 tablespoon Crisco
• ¾ cup chopped onion
• 2 cups water
• 1 cup celery
• 2 cups cubed potatoes

Put beef in frying pan with the Crisco and onions and brown lightly, then add water, potatoes, celery, and simmer unit potatoes are tender.

Baked army hash

• 1 ½ lb. cooked beef, ground
• 3 or 4 cooked potatoes, ground
• 1 onion, ground

Salt and pepper to taste, bake in a slow oven until brown.