Instructions: *Bills

Note: Recipe does not say what "Bottled Sauce for gravy" is.

Although from reading the recipe, its my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources.

Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and 3/4 ts. salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, 1/2 ts. salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes.

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