Carmelle's ragout de boulettes

By Joschef

Ingredients

• 3 lbs. ground lean pork
• 1 lb. ground beef
• 1/2 lb. salt pork
• 1/4 cup choppd onion
• 1 cup bread crumbs
• 2 eggs
• 1 cup milk
• 1 Tbs. salt
• 1/2 tsp. pepper
• 1 tsp. dry mustard
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 cup flour
• 1/4 cup cooking oil
• 3 large sprigs celery leaves
• 8 cups boiling water
• 1 cup cold water
• 1/2 cup browned flour (250% oven}
• 2 tsp. salt (approx)

Preparation

Step 1

COMBINE meat, onion & bread crumbs in a large bowl. BEAT eggs, milk, 1 tsp. salt, pepper, mustard, nutmeg, cinnamon & cloves together with a fork. ADD to meat mixture and blend very well. SHAPE into meatballs about 1 1/2 inch diamater.
ROLL meatballs in 1/2 cup flour. HEAT oil and brown the meatballs, lifting them out as they bown. DRAIN the fat when all of the meatballs have browned.
RETURN the meatballs to the pan, add celery & boiling water. BRING to boil.
COMBINE cold water & browned flour SHAKE to blend.
ADD to boiling liquid in pan stirring.
TURN down the heat, cover & simmer for 2 hours.