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FRENCH CANADIAN RAGOUT (Meatballs) 
Pork hocks

Boil until tender with onion, salt and pepper, cloves, allspice and garlic and 1/2 cup of celery, chopped fine. Remove meat from hocks and return to liquid.

MEATBALLS:

Equal parts of ground beef and ground pork. Mix with chopped onions (fine) and seasoned bread crumbs. Roll meatballs in flour. Brown in skillet (heavy cast iron recommended). When meatballs are browned then drop into above pork hock mixture. Cook until done.

GRAVY:

Brown flour in cast iron skillet that was used to cook meatballs. Make a medium thin paste. Add to liquid (above) to thicken to desired consistency. Serve with noodles.
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