Ragoût

In a large saucepan, combine

6 pork hocks
2 onions, finely chopped
2 bay leaves
1 Tbsp allspice
4 tsp salt
1 tsp pepper

Add enough cold water to completely cover meat. Bring to boil, cover, reduce heat and simmer for 2 hours or until meat is tender.

Meanwhile, make 1-inch meatballs from a mixture of

1 lb ground pork
1/3 cup cracker crumbs
¼ cup finely chopped onion
1 egg
½ tsp salt
½ tsp thyme
¼ tsp pepper

Bone and skin cooked pork hocks and remove bay leaves. Skim off fat. Mix together and stir in

½ cup flour
½ cup cold water
Few drops gravy colouring

Cook, stirring constantly, until thickened. Add meatballs and

5 potatoes, peeled and halved

Continue cooking until potatoes and meat are tender, about 30 minutes longer. Makes 8 to 10 servings.

Variation: Substitute bow tie pasta for the potatoes.

*Traditionally in French Canada this is thickened with 1 cup browned flour made by cooking in heavy pan until golden brown.