Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter, potatoes and stewed cabbage. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1480g)|
|Recipe Makes: 1|
|Calories from Fat: 2018 (39%)|
|Amt Per Serving||% DV|
|Total Fat 224.2g||299 %|
|Saturated Fat 78.4g||392 %|
|Monounsaturated Fat 94.5g|
|Polyunsanturated Fat 36.9g|
|Cholesterol 541mg||166 %|
|Sodium 16341.4mg||563 %|
|Potassium 3089.1mg||81 %|
|Total Carbohydrate 596.1g||175 %|
|Dietary Fiber 41.7g||167 %|
|Sugars, other 554.4g|
|Protein 182.8g||261 %|
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Calories per serving: 5181
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