SCANDIA MEATBALLS

FROM THE BAR AT SCANDIA

1/2 cup soft bread crumbs
1 cup milk
1/2 pound twice-ground beef or veal
1/2 pound twice-ground pork
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
Dash allspice
1/2 cup chopped onion
2 tablespoons butter
1/4 cup clarified butter
Flour
Milk, broth or consommé

Soak bread crumbs in 1/2 cup milk.  Combine moistened crumbs with beef, pork, egg, salt, pepper and allspice.

Cook onion in butter until tender and add to meat mixture.  Beat mixture while slowly adding remaining 1/2 cup lukewarm milk. Chill until mixture is firm enough to roll into appetizer-size meatballs.

Heat clarified butter in skillet.  Add meatballs and fry.  When cooked through, drain off fat.  Dust meatballs lightly with flour.  Add milk, broth or consommé for gravy and simmer a few minutes.  Adjust seasoning.  Makes 50 to 60 appetizers.