| How To Cook: |
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1. Mince the meat.
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2. Mix the parsley and ½ tablespoon chervil with the minced meat and roll into balls about the size of a marble.
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3. Heat together the butter, 2 tablespoons chopped onion, the remaining chervil, the saffron, pepper, ginger, cumin, red pepper, salt and ½ pint water until the butter is melted.
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4. Put in the meat balls and cook for about ¼ hour.
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5. Serve the meat balls in a deep dish in the liquid in which they were cooked.
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