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HOME MADE BROWNED FLOUR: Turn oven on to broil.
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In a large skillet put about 3 cups of all purpose flour.
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Place in the oven on the middle rack.
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Let the flour brown for about 5-6 minutes.
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Remove and stir well.
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Repeat, mixing every 5-6 minutes.
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Be careful not to burn.
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This may require 4-6 times.
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Brown and mix until flour is a nice light caramel colour.
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In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
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Cover with water about two inches above.
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Bring to boil.
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Reduce heat and simmer for 2 to 2 1/2 hour.
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The meat should be well done.
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Remove the meat and let cool so you can handle it.
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Remove the skin and most of the fat, leaving the meat in chunks.
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Refrigerate.
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Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
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FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
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Mix well and form meatballs about one inch in diameter.
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Cover a baking pan with foil and cook the meatballs in a 350u00b0F oven for approx 15 minutes.
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Refrigerate.
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The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
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Bring to a light boil.
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Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
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Pour one large spoonful at a time in the broth and let simmer a few minutes.
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Repeat until the sauce is thickened to your taste (not too thick).
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Add the meatballs and cook another 7-10 minutes.
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Serve with boiled or mashed potatoes.
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If you want to be traditional, also serve with the tourtiere.
