Meat Ball Stew

Directions

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 1½ inch balls and flour them lightly.

Drop them into 3 pints of boiling water and cook slowly for 1½ hours.

At the end of this time thicken the stock with ½ 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.