Summary

Ingredients

• 500 g minced meat, mixed
• 1 large onion (s), finely chopped
• 2 large egg (s)
• 2 slices white bread, without rind
• milk
• 2 tablespoon sage, finely weighed
• 1 ½ teaspoon salt
• 1 teaspoon curry powder
• 0.5 teaspoon ½ pepper
• 1 teaspoon nutmeg
• 250 ml water
• 5 clove (s)
• 5 peppercorns
• 1 bay leaf
• 75 g butter

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Instructions

1. Pour a little milk over the white bread and let it soak. Then squeeze out well and mix with the mince, onions, eggs, sage, salt, curry, pepper and nutmeg.
2. Let the minced meat dough soak in the refrigerator for 3 hours. Then form four balls of the same size with wet hands.
3. Melt the butter in a pan. Fry the bales all around, turning them carefully. Pour in the water and add the spices. Simmer over a moderate heat for 20 minutes.
4. Arrange the finished bales on a platter and sprinkle with some chopped sage.
5. The hooked bales were always served with great-grandmother`s Dutch carrot mash.