Meatball with gravy

Cut the crusts from the bread and soak the bread in the milk. Chop the shallot. Heat 25 g of butter in a frying pan and fry the shallot 6 minutes. Allow to cool.

Squeeze out the bread, place in a bowl. Add the mince and egg, nutmeg, mustard and shallot, and pepper and salt. Knead into a cohesive mass.

Divide the minced meat into 4 equal portions. Form round balls with moist hands. Sprinkle the flour on a plate and roll the meatballs through quickly.

Heat the rest of the butter in a frying pan and fry the meatballs over medium heat around brown. Turn off the heat. Place the lid diagonally on the pan for crispy meatballs. Turn the meatballs every now and then and baste them with butter. Add a dash of water for soft meatballs and put the lid on the pan. Fry the meatballs for about 30 minutes until done.

Remove the meatballs from the pan and keep warm under aluminum foil. Make the gravy: pour the stock into the pan and stir the cakes with a wooden spatula. Serve the meatballs with the gravy.