| 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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