| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meat |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless pork roast; trim off as much fat as possible |
| 1 |
|
Yellow onion; peeled, sliced |
| 2 |
|
Carrots; chopped |
| 2 |
|
Bay leaves |
| 2 |
ts |
Whole thyme leaves |
| 1 |
ts |
Whole sage leaves |
| 6 |
|
Sprigs parsley; whole |
| 10 |
|
Whole black peppercorns |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Since plantation owners like Washington and Jefferson cured so many hams
each year, we may assume that there was a lot of pork around to be eaten.
Some could be cured in the form of sausage and kept for a time but large
cuts were often boiled. This is a very delicious way to enjoy pork. I think
Mr. Jefferson would approve of my recipe.
Place the pork in a Dutch oven or kettle just barely large enough to hold
the meat. Add water to halfway up the side of the meat. Add remaining
ingredients. Cover and bring to a boil. Turn to simmer and cook the meat
until tender, about 1-1/4 hours. Remove the meat from the broth and slice
at the table.
This is great with Cooked Greens with Garlic and Tomato and some
Monticello Muffins.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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