10 pounds shoulder veal

1 pound salt pork

2 quarts cracker crumbs 1 cup chopped onion

3 tablespoons salt 1 teaspoon pepper

1/4 teaspoon cayenne 3 cups milk or stock 6 or 8 eggs

2 or 3 lemons

3 quarts rich milk 1 1/2 cups barley flour

Put veal, pork, crackers, and onions through meat chopper. Add seasonings, lemon juice, eggs, and milk. Mix well. Shape in balls about an inch in diameter, saute on all sides in drippings; they should be only slightly browned. Put balls in kettle with sauce; cover, and simmer forty minutes or more in Aladdin or other oven. Have two or three asbestos mats or grates under kettle, to prevent burning.

Sauce

Add enough fat to pan in which balls were sauteed to make one cup or more. Add flour, and hot milk, stirring constantly. Stir till smooth and thickened; season to taste.