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2 pork hocks
2 to 3 rib sections or beef short ribs
5 lb. potatoes
1/2 tsp. salt
4 c. flour
1/4 lb. beef suet

Trim off fat from 2 pork hocks, 2 to 3 rib sections beef short ribs. Place in kettle and boil until done.

Wash and pare 5 pounds potatoes, grind and catch liquid as it drips. Place potatoes and drippings in large bowl. Add 1/2 teaspoon salt, 4 cups flour. Mix well.

Cut about 1/4 pound of beef suet into small cubes. Form a firm ball of potato mixture around each cubes of beef suet. Keep hands wet by dipping them in cold water. Remove meat and bones from broth. Simmer for 45 minutes.

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