Ragout de Boulettes (Spicy Pork Meatballs)

Step 1: Crumb or cube bread very finely and soak in milk for 5 minutes.

Step 2: In a large skillet, melt 1 tbsp butter and saute the onion until tender. Transfer to a large bowl and add pork, bread and milk, parsley and seasonings. Mix thoroughly with hands.

Step 3: Form into meatballs about 2 inches in diameter.

Step 4: Melt remaining butter in skillet and, over medium heat, brown meatballs, one layer at a time, on all sides. Place meatballs in a medium-size saucepan.

Step 5: Pour 1 cup stock into the skillet and heat, scraping up browned bits from bottom of pan; pour this and remaining stock over meatballs.

Step 6: Simmer the meatballs and stock, partially covered, for 1 to 1-1/2 hours. Taste stock and adjust seasoning.

Now the secret to the goodness of a ragout Quebec-style:

Step 7: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel color; cool. In a jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into the simmering stock, stirring constantly, so stock will thicken without lumps.

Step 8: Simmer stew another 10 minutes. Sprinkle generously with parsley if desired and serve.