Meat Ball Stew

---------- Recipe via Meal-Master (tm) v8.03

Title: MEAT BALL STEW
Categories: Stews
Yield: 6 servings

2 lb Minced pork
1 tb Fat
1 ea Onion
1 ts Salt
1/4 ts Pepper
1/8 ts Cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
3 pt Water
1/2 c 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 1/2 inch balls and
flour them lightly. Drop them into 3 pints of boiling
water and cook slowly for 1 1/2 hours. At the end of
this time thicken the stock with 1/2 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.

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