Cleaned of tendons and skins meat cut into chunks, sprinkle with a little salt water and leave to mature in cold about 1 hour. Mill twice, the second milling add onions and bread soaked in milk. Add the egg and powdered spices in a mortar, everything is well kneaded and formed 8 meatballs. Meatballs are rolled in flour and then fry for 5-6 minutes until brown on both sides in hot fat (turning them to it with a shovel, not a fork to not expire juice them).