Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter, potatoes and stewed cabbage.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.