1 kg Ground pork

      3 ts Salt

      5 tb Potato flour

    3/4 ts Pepper

    1/2 ts Ground nutmegs

    1/4 ts Ginger

      5 dl Milk

  Ground pork: Use a blend of minced fat and lean pork. Should contain about
  20% fat.

  Milk: Should be high in fat.
  Potato flour: I guess corn starch will do just as well.
  Mix the meat with salt until sticky. Add flour and spices. Add milk, a
  little a time. Be sure the meat gets sticky between each time you add
  milk. The resulting blend should not be too firm. Make balls the size of a
  small child's fist. Fry in a hot frying pan, when the are chestnut brown
  put them in simmering water or broth. Takes about ten minutes to get
  finished.