Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced Chaurice or Sausage meat, or a little cold Ham, minced. Form it into Balls, using two tablespoonfuls for each Ball. Brush lightly with milk, toss in a little flour, pat to get off all superfluous flour, and brown nicely in boiling lard. Drain off all lard and serve on a platter, garnished with parsley sprigs.