8 lbs. chopped raw beef 4 pounds raw potatoes 6 eggs, beaten slightly 1 cup minced parsley 3 tablespoons salt

3 quarts strained tomato 1 3/4 cups barley flour 1 1/2 cups drippings 1 tablespoon salt 1 teaspoon paprika

Boil potatoes and put through ricer. Mix beef, potato, eggs, parsley, and three or more tablespoons salt. Shape in balls, or round, flat cakes about one inch or more in diameter. Roll in barley flour, saute until brown in drippings, remove to casseroles. Add fat to pan to make one and one-half cups; stir in flour and add hot tomato, stirring constantly. Add paprika and one tablespoon or more salt; add to meat balls, and cook fifteen or twenty minutes in oven.