|Fresh pork||1⁄4 Pound|
|Egg||1 , slightly beaten|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Ground beef||1 1⁄4 Pound|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
Have butcher grind pork, or force through food chopper 3 or 4 times, using medium blade.
Combine egg, milk, and bread crumbs; let stand for a few minutes.
Brown onion in 1 tablespoon of the butter.
Combine with soaked crumbs, meats, seasonings, mace.
Mix with spoon until smooth.
Shape into 3 dozen balls about 1 inch in diameter.
Brown in remaining butter.
Pour off most of fat.
Sprinkle meatballs with flour, and shake pan.
Add hot water.
Cover, and simmer for 35 to 40 minutes.
Add cream, and heat.
Serve meat with the pan gravy.