Wienerkjøtt (Vienna meat patties)

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 157 (falt i det fri)

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1
Make the meat mixture
Rinse the meat and cut it into small pieces. Mince it twice. Stir in the onion and parsley and work the mixture well. Add the beaten egg.
2
Rest and shape
Spread the mixture out on a dish and leave it for 1–2 hours. Dip a glass or a round cutter in hot water and cut round patties out of the mixture.
3
Fry the patties
Turn the patties in egg and breadcrumbs. Fry them in lard over moderate heat.
4
Make the sauce
Brown the butter with the slice of onion, stir in the flour, and add the stock gradually once the flour is brown. Bring to the boil and skim. Add the slices of carrot and kohlrabi and simmer the sauce for about 15 minutes. Strain.
5
Serve
Arrange a border of mashed potato around the dish and fill the middle with stewed vegetables. Place the patties on top and pour the sauce around.