1 teaspoon Worcestershire sauce

1/3 cup chopped fresh flat-leaf parsley

3 eggs, lightly beaten

1/2 teaspoon coarse black pepper

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3 cups beef consommé (not beef broth)

2 cups reduced sodium/fat chicken broth

1 1/2 cups dry white wine

1/4 cup cornstarch

1/2 cup cold water

2/3 cup capers

In a medium skillet, over medium-high, melt butter. Add onion and cook until soft, but not brown, about 5 minutes. Remove skillet from heat. Keep handy.

In a large bowl, combine ground beef and ground pork with breadcrumbs, lemon peel and 3 teaspoons of the anchovy paste. Add Worcestershire, parsley, eggs and pepper. Add cooked onion and mix all ingredients well. Form into 1

In a large pot, over medium-high, bring consommé, chicken broth and white wine to a boil. Use a slotted spoon to ease meatballs into liquid. Return broth to a boil, reduce heat and simmer, covered, for 20 minutes. Use a slotted spoon to remove meatballs to a chafing dish and keep warm.

Skim any fat from cooking liquid. In a small bowl, dissolve cornstarch in cold water. Add this paste to cooking liquid, stirring constantly. Simmer, uncovered, until sauce thickens. Add capers and remaining anchovy paste, bring to a simmer and cook, stirring constantly, for 5 minutes. Pour some of the sauce over meatballs in chafing dish. Add more sauce to chafing dish as it thickens on meatballs. Serve with crackers or good rye or pumpernickel bread.

Currant scones

And on to a very early New Year's Day brunch. To go with your scrambled eggs or omelets, here's a bit of sweetness to start off 2013. You might want to acquire some store bought pastries as addenda.

You can cut the dough into the traditional triangles or you can use a 2-inch biscuit cutter for round scones. You can make the dough a bit ahead, to chill about 20 minutes before baking.

2 cups cake flour

5 teaspoons sugar

1 tablespoon (fresh) baking powder

1/2 teaspoon salt

1/2 stick cold unsalted butter cut into small pieces

1 cup chilled whipping cream

1/2 cup dried currants

1 teaspoon finely orange zest

Powdered sugar, for dusting finished scones

In a large bowl, sift together flour, sugar, baking powder and salt. Using fingertips, rub in butter until pea-size pieces form. Add cream, currants and orange zest and stir until large moist clumps form. Try not to over-mix. Gather dough into a ball. Lightly flour your hands and transfer dough to a floured work surface. Flatten dough into a five-eighths-inch square if making scone triangles or round if using a biscuit cutter. Cut 16 triangles or rounds from dough. You may have to cut some, then gather dough scraps into a square or round to make more.

Heat oven to 425 degrees. Transfer scones to a baking sheet, spacing about 1/2 inch apart. Cover and chill until cold, at least 20 minutes. Uncover and bake until scones are golden and cooked through, about 9 minutes. Cool 6 minutes, dust with powdered sugar and serve warm. Makes about 16.

Wishing all a happy 2013. Skoal!