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| RECIPE FOR MEAT BALL STEW |
Title: Meat Ball Stew
Category: Stews
Serves: 6
Ingredients:
| 2.00 | lb | Minced pork | | 1.00 | T | Fat | | 1.00 | ea | Onion | | 1.00 | t | Salt | | 0.25 | t | Pepper | | 0.12 | t | Cloves | | 0.50 | t | Cinnamon | | 0.50 | t | Nutmeg | | 3.00 | pt | Water | | 0.50 | c | Browned flour |
Instructions:
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.
Compliments of: Kathleen's Recipe Swap Page http://www.
cyberspc.
mb.
ca/~netdir/recipe
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