| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork, Ham | 6 | Servings | |
INGREDIENTS
| 1 | lb | Bacon slices |
| 2 | lb | Pork sausage links — bacon |
| Fat or vegetab | ||
| 2 | lg | Onions — sliced |
| 2 | Cloves garlic | |
| 4 | lg | Potatoes — thickly sliced |
| 2 | Carrots — thickly sliced | |
| 1 | lg | Bunch of fresh herbs — tied |
| With string | ||
| Black pepper | ||
| Hard cider (apple wine) or | ||
| Apple cider | ||
| Fresh parsley, chopped for | ||
| Garnish |
INSTRUCTIONS
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Recipe By : "Aine.McManus" <[email protected]>, Gaelic List From: [email protected] Date: Tue, 22 Mar 94 06:05:57 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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