Kloppse

Ingredients

• ½ pound fine-chopped lean beef
• ½ pound fresh lean pork
• 4 ounces fine-chopped larding pork
• 4 slices bread
• 1 ounce butter
• 2 tablespoonfuls fine-minced onion
• 2 well-beaten eggs
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• ⅛ teaspoonful nutmeg
• 2 quarts boiling water
• 1 onion
• ½ tablespoonful salt
• 1 fine-cut carrot

Method

1. 1

   Soak bread, press out water, and mix with meats and cooked onion.

2. 2

   Add eggs and seasonings, form into balls, and roll in flour.

3. 3

   Boil in water with onion, salt, and carrot for 15 minutes.

4. 4

   Remove and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 172. The excerpt below is the record exactly as published.

teaspoonf ul nutmeg; divide this forcemeat into 4 equal parts, place on each piece 1 portion of the forcemeat, spread it evenly over, then roll up lengthwise, tie 3 strings around each, and roll in fiour. Place a wide saucepan with 4 ounces fine-cut suet over the fire, and fry till crisp ; then put in the rouladen, turn fre- quently, and fry till they become a nice brown all around ; then add 1 cupful soup stock or boiling water, also 1 fine-chopped onion, a few slices of carrots, cover and cook slowly 1Y» hour. When done, put the rouladen on a warm dish, remove the strings, also the fat from the gravy ; mix Y» tablespoonful cornstarch with a little cold water, add it to the gravy ; add sufficient boiling water or stock to make a creamy sauce, boil 5 minutes, then strain ; add a little beef extract and a small piece of butter ; pour a few spoonfuls oY&t 258 MBATa the rolls and serve the remainder in a sance bowl. Serve with boiled potatoes and boiled cabbage ; o.r any other kind of vegetables may be served with it ; or send apple sauce and boiled potatoes to table with it. (SufScient for a family of 6.) Beef Bouladen^ No. 2.— Take ly, pound of beef off the upper round or lower sirloin, cut the meat into 6 thin slices 4 inches square, season them with y^ tablespoonf ul salt, yt teaspoonf ul pepper, spread 1 teaspoonf ul grated onion over each square, lay 3 strips of larding pork over each piece of meat of y4 inch in thickness, roll the pieces up, tie them firmly, roll them in flour, and finish the same as in foregoing recipe. Serve with mashed potatoes and stewed toma- toes. Kloppse. — For a family of 6 take y^ pound fine-chopped lean b^f » Vt pound fresh lean pork (the best is to take 1 or 2 pork chops and mince them fine), 4 ounces fine-chopped larding pork. Soak 4 slices bread in water 10 minutes, inclose and press it out in a towel then measure (there should be 1 pint). Melt 1 ounce butter and 2 tablespoonfuls fine-minced onion, cook 6 minutes without brown- ing; then add the bread, stir and cook 5 minutes; remove, and when cold mix it with the meat, add 2 well-beaten eggs, 1 even tablespoonful salt, 1 even teaspoonful pepper, ^1% teaspoonful nut* meg. Mix well together; divide the preparation into 12 equal parts, roll each into a round bail (wetting the hands in cold water while rolling, to make the balls perfectly smooth), then roll in flour. Place a saucepan with 2 quarts boiling water over the fire, add 1 onion, y^ tablespoonful salt, y, fine-cut carrot

Cook this with the app: pantry check, scaling, and the assistant.