Quebec Meatball Ragout

• 1 lb. fresh lean minced pork
• 1/2 lb. minced beef
• 1/4 lb. minced veal
• 1 small minced onion
• 2 Tbsp. parsley
• 1/4 tsp. ginger
• 1/4 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. dry mustard
• 2 slices bread, diced
• 1/2 c. milk
• salt and pepper to taste
• 3 Tbsp. butter or vegetable oil
• 3 c. water
• 4 Tbsp. browned flour

1. Mix well 3 kinds of meat:
2. beef, pork and veal.
3. Add the onion, parsley, ginger, cinnamon, cloves and dry mustard.
4. Add the bread soaked in the milk and blend in with meat.
5. Salt and pepper to taste.
6. Make into balls.
7. Fry the meatballs in the butter or fat of your choice.
8. Pour 3 cups of water over the meatballs. Cover and simmer for 30 minutes.
9. Mix together the flour and 1/2 cup of water.
10. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
11. Delicious over boiled potatoes.
12. Serves 4.

fresh lean, beef, veal, onion, parsley, ginger, cinnamon, ground cloves, dry mustard, bread, milk, salt, butter, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913613 (may not work)