Dutch Bitterballen

These appealing little snacks are called meatballs but are more similar to croquettes.

1-quarter butter.

1-quarter flour.

1 cup beef or veal broth.

1 teaspoon Worcestershire sauce.

Freshly grated nutmeg, to taste.

Salt, fresh;y ground pepper to taste.

3 tablespoons finely chopped onion.

2 tablespoons chopped fresh parsley.

1 and a half cups finely chopped cooked beef or veal.

Bread crumbs.

1 to 2 eggs, beaten.

Fat for deep frying.

Melt the butter in a saucepan. Mix in the flour. Add the broth, a little at a time, and cook, stirring until smooth and thick. Add the Worcestershire, nutmeg, salt, pepper, onion, parsley, and meat. Cook over low heat for 15 minutes, stirring occasionally. Remove from the heat and spoon into a buttered pie plate. Spread evenly. Chill for about two hours. Shape into small bite-size balls. Roll in bread crumbs, then beaten egg, and again in bread crumbs. Refrigerate for at least 1 hour, preferably two. Fry in hot deep fat. until golden brown. Drain on absorbent paper. Serve very hot with sharp mustard. Makes about thirty-five pieces.