Instructions: Beat eggs, add milk and grated rusks and let stand until soaked. Fry the onion in 1/2 T. of butter. Mix the milk and rusks, also seasonings in meat.

Work all together well, then add the fried onion. Put remaining butter in frying pan. Make meat balls small. Dip each in hot butter. Then add 1 c. Boiling water. Cover and keep frying 15 mintues.

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