Venison Meatballs

2 lb Venison [coarsely ground]
2 1/2 c Potato [grated]
1/2 c Bermuda onion [grated]
2 Eggs [beaten]
2 tb Lemon juice
1/2 ts Pepper
2 tb Flour
4 x (cubes) beef bouillon
1/2 c Shortening
3/4 c Flour
Celery salt to taste...

Combine the venison, potatoes, onions, eggs, lemon juice and pepper in a bowl, mixing well and then shape into balls and coat them with 2 tb of flour.

Bring the bouillon to a boil in a saucepan then reduce heat and add the meatballs to the bouillon; poach for 30 min., and then remove them with a slotted spoon.

Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly.

Season with the celery salt or salt and pepper, add the meatballs and cook `til heated through. Serve over hot buttered WIDE noodles.

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