Ingredients:
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MADE BROWNED FLOUR: Turn oven on to broil.
In a large skillet put about 3 cups of all purpose flour. Place in the
oven on the middle rack.
Let the flour brown for about 5-6 minutes. Remove and stir well. Repeat,
mixing every 5-6 minutes.
Be carefull not to burn. This may require 4-6 times. Brown and mix until
flour is a nice light caramel colour.
In a large pot put the pork pieces, the studded onion, bay leaves, salt
and pepper. Cover with water about two inches above. Bring to boil. Reduce
heat and simmer for 2 to 2 1/2 hour. The meat should be well done.
Remove the meat and let cool so you can handle it. Remove the skin and
most of the fat,leaving the meat in chunks.
Refrigerate. Meanwhile let the broth cool overnight so the fat comes to
the top and congeals so it can be removed.
FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour)
in a bowl. Mix well and form meatballs about one inch in diameter. Cover a
baking pan with foil and cook the meatballs in a 350 F.oven for approx 15
minutes.
Refrigerate.
The next day put the reserved pork meat in the pot and pour enough of the
degreased broth to cover by about 3 inches.
Bring to a light boil. Meanwhile, Mix the flour with cold water a bit at a
time until you get a medium thick paste.
Pour one large spoonfull at a time in the broth and let simmer a few
mintues. Repeat until the sauce is thickened to your taste.
(Not too thick).
Add the meatballs and cook another 7-10 minutes.
Serve with boiled or mashed potatoes.
If you want to be traditional, also serve with the tourtiere.
