Meat cakes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XI. En uges middage, s. 150 (falt i det fri)

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1
Make the meat mixture
Cut the washed meat and the cleaned suet into small pieces and mince twice. Work in the potato starch and the spices. Gradually thin with the boiled, cold milk, the cream and the beaten egg.
2
Shape and brown
Shape the mixture into round cakes on a moistened board. Coat them in flour and brown them in the pan in browned butter or fat.
3
Simmer
Put the cakes in a pot and pour over up to ½ litre of boiling water or stock, made from the trimmings from mincing the meat. Simmer for ¼ hour. If the sauce is thin, you can stir in a little flour thickening. Add a peeled, finely chopped onion browned in butter or fat.
4
Tip
Use fat for frying. Every housewife should have her indispensable fat pot (see “Kogebog for skole og hjem”, page 315) and the household’s indispensable stock pot.