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.