Evening Republican, Volume 15, Number 200, Rensselaer, Jasper County, 24 August 1911 — Swedish Meat Balls. [ARTICLE]

Swedish Meat Balls.

Buy top sirloin by the pound and get the butcher to grind it before your oyes. Mix the meat with a pinch of kitchen herbs, some fresh chopped parsley, a little chopped onion, a sixth of the quantity of stale fine bread crumbs, salt, cayenne and fresh cream to make a manageable paste. Roll into balls, sprinkle with flour and fry brown in butter or olive oil. *