Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Minced pork
1 T Fat
1 ea Onion
1 t Salt
1/4 t Pepper
1/8 t Cloves
1/2 t Cinnamon
1/2 t 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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