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Almondigas

Have one pound lean, tender, raw rump of beef, one pound tender loin of raw pork. Chop both very finely together with a cleaver. Hash very finely and add to the meat one bean sound garlic and one teaspoon chopped parsley. Season with a teaspoon salt and half teaspoon white pepper. Mix the whole well together for five minutes. Lightly flour a corner of the table. Divide the preparation into twelve equal parts; give them egg forms; gently roll in the flour and keep till required. Heat well in a frying pan one quart melted leaf lard, then lay the pieces in and fry for twelve minutes, turning over once in a while. Remove with a skimmer, lay on a towel to drain for ten minutes. Cut two medium-sized white onions and one green pepper into small square pieces; place in a sautoire with half ounce butter and nicely brown for eight minutes, stirring well with a wooden spoon meanwhile. Then add the balls, pour in two gills tomato sauce one gill demiglace; add two tablespoons green peas, two tablespoons sweet, Spanish red peppers cut in square pieces. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon Spanish saffron. Cover the pan and let boil for ten minutes. Then place the sautoire in the oven to bake for thirty minutes. Transfer into a hot dish and serve.