2 lb Ground meat (beef, veal & -pork) 1 Onion, grated 1/2 c Bread crumbs ds Salt, pepper 1 ts Worcestershire sauce 2 Eggs, beaten 4 tb Butter 2 c Stock or consomme 4 tb Flour 1/4 c Sherry Mix first six ingredients, shape into small balls. Brown in butter. Add stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep warm. Thicken the gravy with the flour blended with a little cold water. Cook 5 minutes, add sherry. Reheat meat balls in gravy.
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