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MEAT COOKERY QUIPS

Roasts should be allowed to set about 20 minutes before being carved. Steaks and chops which are broiled should be piping hot when served.

Author: RETRO HOUSEWIFE, 11-12-1959

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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

NORSKE KJØTKAKER (Norwegian Meat Balls), Norwegian

Ingredients
  • 1 lb. ground beef
  • 1 tbsp, potato starch
  • 1 small onion, chopped fine
  • ½ tsp. salt and pepper (to taste)
  • 1 tbsp, flour or cornstarch
  • ½ cup milk
  • 1 egg
  • Shortening for frying
Preparation Instructions

Put ground beef into a large bowl, add chopped unions, pepper, egg and milk. Mix well, then add salt, starch, flour and mix wall again. Shape into round cakes and brown in hot fat in frying pan. When all meat balls are browned, put them into a covered saucepan.

Brown Sauce for the Meat Balls

If there is not enough fat left in the frying pen, add a little more and melt. Add 2 tbsp. flour, blend and brown to golden brown. Then add 1 ½ cups cold water, stir and cook slowly to a smooth paste. Add 1 tbsp. chopped onions, pepper and salt to taste. Pour sauce over meat balls and simmer 30 minutes or more, until done. Served with potatoes and vegetables and light beer as a beverage. Serves 4

Contributed by Mrs. D. Bide, 1950

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