(adapted from an original Turkish recipe)
Mince, one pound (454 g)
Stale bread, preferably of a granular type, half pound (227 g), crumbled
Onion, one, finely chopped
Salt, half to one teaspoon
Thyme, dried, half teaspoon
Black pepper, sixty turns of the mill
Mustard powder, half to one level teaspoon
Mix the dry ingredients, then work in the onion and the meat as uniformly as possible.
Take portions suited to the occasion and crush them into coherent balls. Arrange them on a baking tray and cook for half an hour in an oven pre-heated to 200 degrees Celsius; a little longer will do no harm.