Categories: Stews 
      Yield: 6 servings 
  
      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.