Recipe - Meat Ball Stew

2 pound Minced pork
1 tablespoon Fat
1 Onion
1 teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Cloves
One half teaspoon Cinnamon
One half teaspoon Nutmeg
3 pt Water
One half cup Browned flour

Mix the seasonings with the meat in a large bowl, add the onion, browned in
the fat. Work the mixture with the hands to make sure the seasonings are
well distributed .Look over your stock of spices and use your
imagination.remember that no one spice should predominate. Shape the meat
into 1 One half inch balls and flour them lightly. Drop them into 3 pints of
boiling water and cook slowly for 1 One half hours. At the end of this time
thicken the stock with One half cup of browned flour. Browned flour may be added
directly to stock without being mixed to a paste if the stock is boiling
there will be no lumps. The stock will jell when cool and your ragout de
boulettes will keep for some time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini