Two cupfuls of cold meat, minced and cleared of gristle and cartilage. Salt and pepper to taste and a little onion-juice. Two eggs. Two tablespoonfuls of brown gravy. Half a cupful of fine bread-crumbs.

Mix the seasoned meat with the gravy, work in the bread-crumbs, then the beaten egg, make into balls, roll in flour and set in a cold place to stiffen. When they are firm, drop them into boiling water or weak stock, carefully, so as not to break them; draw the saucepan to the side of the range, and let all stand for five or six minutes. Take up gently with a split spoon, arrange upon a hot-water dish and pour about them a good white or tomato sauce, or rich gravy left from any kind of meat. The water must not boil after the balls go in.