| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Stews |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Minced pork |
| 1 |
tb |
Fat |
| 1 |
|
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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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