1 lb. beef
1/2 lb. veal
1/4 lb. pork
2 med. onions
1 tbsp. fat
1 c. bread crumbs
2 eggs, well beaten
1 1/4 tsp. salt
1/4 tsp. pepper
1 c. water
1 bay leaf
1 clove
3 black peppercorns
2 tbsp. flour
2 tbsp. butter
Juice of 1/2 lemon

Have meats ground together twice. Saute 1 1/2 onions in fat until light brown and add to meat. Add crumbs, eggs, salt and pepper. If mixture seems too thick to form into large balls, add 1 tablespoonful water.

In covered pot, bring to a boil water, bay leaf, clove, peppercorns, 1/2 onion and 1/4 teaspoonful salt. Place balls side by side in liquid so liquid will almost cover balls. Bring to a boil again and let simmer slowly for 20 minutes. Remove balls and strain liquid.

Make a sauce by adding combined flour and butter to a little of the cooked liquid, making a thin paste. Add to remaining liquid and cook until slightly thickened. Add lemon juice and serve in a covered dish with boiled potatoes or noodles. 6-8 servings.