Collops

1 kg clod or shin of beef, minced
125 g fat fresh bacon or beef fat, minced
2 salted herring fillets, each weighing about 100 g, minced
1 onion, finely chopped
3 eggs, well beaten
100 g butter
250 g breadcrumbs
Salt, pepper and grated nutmeg
35 cl beef bouillon
2 or 3 lemon slices
Breadcrumbs, lightly fried in butter
Mince together, quite fine, the beef, fat bacon or beef fat, salted herring and onion. Add the well beaten eggs, 60 g of melted butter, the breadcrumbs, salt, pepper, and a little nutmeg. Mix all well together and form balls not larger than an egg. Warm the remaining butter in a shallow stewpan; turn the balls in it as you put them in. Add a cup or two of bouillon, made from the stewing of any bones or trimmings. Throw in the slices of lemon; cover close, and stew for 20 minutes, turning the balls once during the time. Serve in their own sauce, with friend breadcrumbs strewn over.