50+ Friends Club Cookbook
Meat and Game

Return to
Cookbook Index   |   Chapter Index

Ragout de boulettes

A Canadian Recipe
From the Kitchen of:  Elaine McLaughlin

This well-seasoned pork dish is served in homes and restaurants in French Canada.

3/4	C	Finely chopped onion
1	tbsp	Fat
2	lbs	Minced pork
1	tsp	Salt
1/4	tsp	Pepper
1/2	tsp	Cinnamon
1/2	tsp	Nutmeg
1/8	tsp	Ground cloves
6	C	Stock (pork bones or hocks) I've used water
3/4	C	Browned flour

• Sauté onion in fat until transparent. Mix with pork and seasonings.
• Shape meat into balls. Drop into boiling stock and simmer 1 1/2 hours. Gradually sprinkle in browned flour, stirring until smooth.

  To make browned flour: Spread thin layer of flour in heavy pan and place over heat or in oven. Stir occasionally until flour takes on an even tan color.

  This is delicious with mashed potatoes and peas.