French Canadian Ragout Fricot

This is another must dish for french canadian families at christmas time. In the old days, when country people had to work outside in the cold canadian winters and needed an extra inch (or two) of fat to keep warm, they didn't bother defatting the dish. They would eat the pork with skin and fat. I don't recommend doing this unless you need to put on a lot of weight. This dish should be made ahead of time. It freezes very well and is better reheated.

Steps

Home made browned flour: turn oven on to broil.

In a large skillet put about 3 cups of all purpose flour.

Place in the oven on the middle rack.

Let the flour brown for about 5-6 minutes.

Remove and stir well.

Repeat , mixing every 5-6 minutes.

Be careful not to burn.

This may require 4-6 times.

Brown and mix until flour is a nice light caramel colour.

In a large pot put the pork pieces , the studded onion , bay leaves , salt and pepper.

Cover with water about two inches above.

Bring to boil.

Reduce heat and simmer for 2 to 2 1 / 2 hour.

The meat should be well done.

Remove the meat and let cool so you can handle it.

Remove the skin and most of the fat , leaving the meat in chunks.

Refrigerate.

Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.

For the meatballs: mix all the other ingredients , in a bowl.

Mix well and form meatballs about one inch in diameter.

Cover a baking pan with foil and cook the meatballs in .

Ingredients

pork legs, onion, cloves, bay leaves, salt, pepper, water, ground beef, ground pork, garlic cloves, cinnamon, ground cloves, ground nutmeg, salt and pepper, bread, egg, flour