---------- 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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