Saute 1 onion, finely chopped in 3 tablespoons butter. Add 1 cup finely chopped ham, 1 cup finely chopped corned beef and 1/2 clove garlic, mashed. Heat all well, stir in 6 tablespoons flour and 1 egg and continue to cook, stirring until the mixture is well blended. Add 2 cups sauerkraut, thoroughly drained and ground in food chopper.

Add dash of Lawry's salt, Worcestershire sauce, 1 tablespoon parsley and 1/2 cup beef stock and cook until mixture forms a thick paste.

Spread the paste on a platter to cool and chill well. Shape the mixture into 1" balls; dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour and roll them in fine seasoned bread crumbs. Fry in a deep hot fat (375 degrees) to a rich brown.