An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Remove brains from head and reserve for another dish.
- Soak head in cold water; scrub tongue well.
- Place in a large kettle, cover with water and boil until meat drops from the bones.
- Remove from broth, pick meat from bones, return to broth and continue simmering meat with cloves (tied in a cheesecloth bag) for another two hours.
- Add hard cooked eggs, milk, marjoram and parsley.
- Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
- Fry in butter and drop into soup 20 minutes before serving.
- Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
- Drop into soup ten minutes before serving.
- Adjust seasoning and serve hot.
Nutrition Facts : Calories 145.3, Fat 9.6, SaturatedFat 5.1, Cholesterol 122.8, Sodium 110.6, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 8.3
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