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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Taste1 6 servings

INGREDIENTS

1 lb Fresh slab bacon
1 Pork shoulder -; (abt 3 lbs)
3 Carrots; quartered
4 Turnips; quartered
1 lg Onion; studded with
3 Whole cloves
1 lb Leeks; trimmed, split,
And cut into 2" lengths
One cheesecloth bag containing
12 Parsley sprigs; plus
1 Bay leaf; with
1 Fresh thyme sprig or 1 tspn dried thyme; and also
12 Peppercorns
2 oz Soaked white beans
1 lb Garlic sausage; pricked
1 Savoy cabbage head; cored, and
Blanched for 10 minutes
1 1/2 lb Boiling potatoes; quartered

INSTRUCTIONS

In a large casserole combine bacon, pork shoulder with enough water to
cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or
casserole combine blanched bacon and pork with carrots, turnips, onion,
leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and
simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and
pepper and simmer, covered, 1 hour more, or until vegetables and meat are
tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag.
Reduce broth until well flavored and return meat and vegetables to
casserole. Bring to a simmer and cook over low heat until heated through.
This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4857 broadcast 01-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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