Romanian Chopped Meat (Parjoale)

In another dish that caught Rebecca’s eye from The Peasant Cookbook (Marian Tracy, 1955) we have a Romanian dish that you can serve with mashed potatoes, rolls, and apples.

Again, this is very meatloaf like, I wonder if she is trying to get meatloaf on the menu again soon. This one might go over since it is sauteed…more like a meatball.

Parjoale

1 1/2 lbs chopped chuck
2 eggs
1/2 hard roll (or 2 slices stale bread) soaked in milk and squeezed out
salt and pepper
1 1/2 tablespoons finely chopped dill
Bouillon
Flour
1/4 cup butter or Crisco

Mix the meat, eggs, moistened bread, salt and pepper and dill together. Moiston with the bouillon until fluffy. Make into rolls 2 inches long and 1 1/2 inches wide and 1 1/2 inches thick. Dust lightly with flour and saute in hot oil. Serves four.