Meatballs In Ham Stock
|Beet||1 Pound, ground|
|Soft bread||3⁄4 Cup (12 tbs), torn in small pieces|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Worcestershire sauce||1 Tablespoon|
|Potatoes||4 Medium, peeled and quartered|
|Defatted ham stock||4 Cup (64 tbs)|
Soak bread pieces in milk; add ground beef, onion, spices and seasonings.
Mix well; form into medium balls.
Brown in margarine.
Add potatoes and ham stock to meatballs; simmer in 4-quart stewing pan until potatoes are done.
One clove garlic may be added to stock, if desired, and removed before serving.