Sauerkraut Meat Balls

This is purported to be a recipe from Mader’s Restaurant in Milwaukee, Wisconsin — at least it tastes like what is served there.

1/2 pound ground ham
1/2 pound ground pork
1/2 pound corned beef
4 tablespoons chopped onion
2 tablespoons fresh chopped parsley
1/4 cup shortening
2 cups flour
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
2 pounds sauerkraut, drained
Flour
2 eggs, slightly beaten
Fine dry bread crumbs

Add meats, onion and parsley to food processor.
Process until well mixed.
In a large skillet, melt half of the shortening and sauté mixture, stirring constantly, until browned. Blend in flour; slowly stir in milk and seasonings.
Cook until mixture is light and fluffy (mixture will be stiff at first, and it becomes fluffy as it cooks).
Allow to cool.

Add sauerkraut and stir; put mixture in food processor again and blend.
Return mixture to skillet and cook, stirring constantly, until quite thick.
Cool.

Roll into walnut-size balls.
Dip in flour, then in beaten eggs, and coat in bread crumbs.
(May be frozen at this point.) In a large skillet, melt the other half of the shortening and fry until golden.

Serve with a honey mustard.

Makes 100 balls.

Aspic (Aspik)

Aspic is a wonderful garnish for cold meat platters as made below.
Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic.
Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling.
Fill mold with liquid aspic and chill.
Dip dishes in hot water and loosen edges of aspic to turn out easily.

2 cups white wine
2 cups water
Maggi seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatine

Bring wine, water, MaggiÂ, salt and vinegar to a boil.
Dissolve gelatine in 1/2 cup water and mix with liquid.
Turn out in large, shallow pan and cool.
Cut into cubes.

Sauerbraten

This is wonderful served with potato pancakes or potato dumplings and red cabbage.

1 boneless rump roast (about 4 pounds)
4 cups water
2 cups red wine vinegar
2 tablespoons granulated sugar
1 medium-size onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
Pinch of pepper
1 teaspoon mixed pickling spices
24 crushed gingersnaps (1 1/2 cups crumbs)

Trim meat of all but a thin layer of fat.
Place in a large glass bowl.
Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix.
Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.

Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
Heat shortening in Dutch oven.
Brown meat on all sides (about 15 minutes).

Remove fat from pan.
Pour marinade over meat.
Roast uncovered at 350 degrees F for 30 minutes.

Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.

Remove meat to platter.
Strain marinade; remove fat and return marinade to pan.
Stir in gingersnap crumbs.
Heat until thickened; strain again.

Slice meat and serve with gravy.