Dilled Veal Special
|Ground veal||1 Pound|
|Bacon slices||4 , crisp-cooked, drained, and crumbled|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Dill weed||1⁄4 Teaspoon|
|Chicken bouillon cube||1|
|Kitchen bouquet||1⁄2 Teaspoon|
|Cooked rice with parsley||1 Cup (16 tbs)|
Combine first 6 ingredients and 1/2 teaspoon salt: mix thoroughly.
Shape into 24 balls.
Dissolve bouillon cube in 1 1/2 cups boiling water; add kitchen bouquet.
Pour into large skillet.
Add meatballs and bring to boiling.
Cook, covered, for 15 minutes; turn balls once during cooking.
Transfer balls to serving dish.
Blend 1 tablespoon cold water into cornstarch: stir into broth in skillet.
Cook and stir over low heat till thickened and bubbly.
Pour sauce over veal balls; serve with hot cooked rice with parsley.