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From: billw@Navajo.ARPA
Newsgroups: net.cooks
Subject: Re: Appetizer recipes browning meatballs
Message-ID: <343@Navajo.ARPA>
Date: Sun, 2-Feb-86 20:11:09 EST
Article-I.D.: Navajo.343
Posted: Sun Feb  2 20:11:09 1986
Date-Received: Tue, 4-Feb-86 03:28:27 EST
References: <730@houxu.UUCP> <303@Navajo.ARPA> <419@drutx.UUCP> <425@drutx.UUCP>
Organization: Stanford University
Lines: 10

> HOWEVER, browning the meatballs in a pan allows you to drain off the fat,
> so it doesn't end up in the sauce.
> 	jill c. arnson

True.  I usually cook them ahead of time, put them in a bowl, and
put the bowl in the fridge.  the fat floats to the top and hardens
into a nice layer.  Then, when it's time to eat, peel off most of
the fat layer a uWave until hot...

BillW