Ingredients
1 C each, finely cut celery and onion
2 pats butter
4 beaten eggs
4 slices of bread
8 oz tomato sauce
salt and pepper to taste
2 Tbsp Worcestershire sauce
1 C beef broth
Preparation
Saute celery and onion in 2 pats of butter until softened and clarified. Toast bread until crisp. Mix ingredients (holding back 1/2 of the tomato sauce) well with hands, make meatballs and fry until brown. Drain the majority of the grease. Make your gravy using water and 1 C beef broth in with remaining grease and tomato sauce. Simmer on low for one hour.
