Corned Beef And Sauerkraut Balls

• 1 1/2 medium onions
• 4 sprigs parsley
• 12 oz. corned beef
• 1/4 c. shortening
• 1/2 c. sifted all-purpose flour
• 1/2 c. milk
• 1 (No. 2) can sauerkraut, drained
• 1 tsp. dry mustard
• 1 egg
• bread or cracker crumbs

1. Chop onions and parsley fine.
2. Break corned beef into small chunks.
3. Add these to shortening.
4. Cook until onions are almost tender.
5. Stir in flour.
6. Add milk slowly.
7. Cook, stirring constantly, until mixture thickens.
8. Add drained sauerkraut and mustard.
9. Cool.
10. Shape mixture into small cocktail size balls.
11. Use enough additional flour to coat the balls.
12. Dip into beaten egg. Coat finally with crumbs.
13. Bake at 375u0b0 for 20 to 30 minutes or fry until crisp and brown.

onions, parsley, corned beef, shortening, flour, milk, sauerkraut, dry mustard, egg, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967422 (may not work)