2 lb Ground meat (beef, veal &

           -pork)
      1    Onion, grated

    1/2 c  Bread crumbs

        ds Salt, pepper
      1 ts Worcestershire sauce

      2    Eggs, beaten

      4 tb Butter

      2 c  Stock or consomme

      4 tb Flour

    1/4 c  Sherry

  Mix first six ingredients, shape into small balls. Brown in butter. Add
  stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep
  warm. Thicken the gravy with the flour blended with a little cold water.
  Cook 5 minutes, add sherry. Reheat meat balls in gravy.