| |
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
6 oz dried beans (any kind)
6 medium-sized potatoes
1 oz butter
4 pints stock or water
3 oz raw minced beef
Pepper and salt
1 tablespoon fresh breadcrumbs
Parsley
2 cloves
Grated nutmeg
4 leeks or large onions
A little beaten egg
2 - 3 carrots
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soak the beans overnight, cook until tender in the stock or water, rub through a sieve, return them to the liquid in the saucepan, and add the seasoning, parsley and cloves.
|
2. Saute the finely chopped vegetables in the fat for about 10 minutes, add to the soup and cook until tender.
|
3. Meanwhile mix the minced beef with the breadcrumbs, pepper and salt and a little nutmeg, and add egg to bind.
|
4. Roll the meat into small balls the size of marbles; 10 minutes before serving, drop these carefully into the soup and allow simmering gently.
|
|
|
|
|
