"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meat Balls in Burgundy Sauce Recipe

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This recipe for Meat Balls in Burgundy Sauce, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Van Vooren
Added: Tuesday, February 8, 2011


1 lb beef
1 lb pork
2 sm pices suet 2x2
1 cup crumbled stale bread
2 eggs lightly beten
1 small minced onion
1 tsp salt
1 tsp pepper
1/2 tsp allspice
1/4 cup milk
1 minced garlic clove
1/4 cup drippings
1.5 Tbsp flour
1/2 cup water
1 Beef bouillion cube
1 cup Burgundy

Hmmm, no directions, so here I go! Mix the ingredients for the meatballs and make them. Mix the sauce. Simmer the meatballs in the sauce for 2 hours.




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