| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Baltimore |
Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Salt pork |
|
|
Cut into 1/4" thick slices |
| 1/2 |
ts |
Crumbled thyme |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Bay leaf |
| 1 |
lb |
Boneless lean chuck |
|
|
Cut into 1-inch cubes |
| 1 |
lg |
Onion; sliced |
| 1 |
lb |
Boneless pork |
|
|
Cut into 1-inch cubes |
| 1/4 |
c |
Brandy |
| 1 |
cn |
Condensed consomme' |
| 2 |
|
Garlic cloves; chopped |
| 4 |
|
Mushrooms; chopped |
| 1 |
c |
Burgundy wine |
|
|
Salt, pepper |
| 3 |
tb |
Cornstarch mixed with |
| 1/3 |
c |
Water |
INSTRUCTIONS
Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck,
onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy. Cover
tightly and place in a preheated 350 degree F. oven for 3 hours or until
meat is tender. Remove from oven. Season to taste with salt and pepper.
Slowly stir cornstarch-water mixture into meat and cook, stirring, until
sauce bubbles and thickens. Serve hot.
Adapted by Laurence R. Beines, Black Bass Hotel (Bucks County Penn.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
232106 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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