Instructions: Ask your butcher to mince the beef and pork together twice.

Mix the meats with all the remaining ingredients except milk butter and oil.

Add enough milk to give a soft but cohesive mixture.

Using a tablespoon dipped into the melted butter shape into small pointed rugby balls.

Fry in the remaining butter heated with the oil until browned and cooked through.

Serve hot with boiled potatoes or a potato salad or cold sliced on a piece of rye bread with pickled cucumber lettuce and a dab of mayonnaise.

More bread softened meatballs this time from Denmark. They are usually made from a mixture of beef and pork and flavoured with allspice.

Serves 4

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