John Myers
Contents
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Ingredients
The broth
- 2 size Beef marrowbones
- 1 size Chopped onion
- 1 liter Water
- 5 piece Allspice grains
- 2 size Bay leaves
- 1 teaspoon Himalayan salt
- 1 teaspoon Black pepper from the mill
The minced meat
- 500 g Ground beef
- 1 size Diced onion
- 1,5 teaspoon Himalayan salt
- 1,5 teaspoon Black pepper from the mill
- 1 piece Free range eggs
- 1 piece Old rolls soaked in water
- 0,5 bunch Chopped parsley
- 0,5 bunch Chives cut into rolls
For the sauce as a whole
- 500 g Fresh asparagus
- 2 tablespoon Butter
- 1 tablespoon Flour
- 0,5 Glass Capers pickled with juice
- 6 Pinches Freshly grated nutmeg
Instructions
- To begin with, cook a broth with the bones and the specified ingredients. 2 hours.
- In the meantime, knead the minced meat with the ingredients and form small balls out of them. Peel the asparagus and cut into pieces.
- Remove the bones from the broth after the cooking time and add the meatballs. Let simmer for about 25 minutes. Then add the asparagus and simmer for another 20 minutes. Everything with the lid closed. Then add the capers.
- Heat the butter and add the flour. Stir in a golden-yellow roux. It must smell seared. That still brings a strong taste. Use a whisk to stir these quickly into the broth and then distribute them all over the broth with a spoon. It makes a nice sauce. Season everything with nutmeg again. Salt was no longer necessary.
- Enjoy your meal.
epilogue
- This is a dish from the Berlin area that I took over from my mother. So about 50 years ago. There is also boiled potatoes.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 11.8gProtein: 5gFat: 5.2g
