Swedish Gluten Balls

1 1/2 pounds gluten
2 eggs
1 1/2 cups soft bread crumbs (3 slices)
1/4 cup milk 1/2 cup chopped onion
1 3/4 cups half-and-half evaporated milk
1/4 cup finely chopped parsley
1 teaspoon salt
1 teaspoon vetsin
1/4 teaspoon ginger
1 teaspoon soy sauce

Have gluten ground. Soak bread in milk 5 minutes. Cook onion in 2 tablespoons butter till tender but not brown. Combine ground meats, crumbs, onion, 1 cup of the half-and-half, parsley, and seasonings plus eggs. Beat vigorously till fluffy (about 5 minutes at medium speed on electric mixer). Mixture will be soft. Form in 1-inch balls (for easier shaping, wet hands when necessary). Brown lightly in 2 tablespoons oil, shaking skillet to keep balls round. May be deep fat fried in oil; the shape is better. (Don't try to brown too many at a time). Re-move "meat" balls. Stir 1 table-spoon flour into drippings; add re-maining milk, soy sauce, and dash vetsin; heat and stir till gravy thickens. Return "meat" balls to gravy; simmer uncovered about 10 min-utes. Add more evaporated milk if needed. Makes 5 dozen.