| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | lb | Lean pork |
| 1 1/2 | tb | Butter or lard |
| 3 | tb | Flour |
| Boullion or water | ||
| 1/2 | Onion; sliced | |
| 1 | Bay leaf | |
| 2 | Cloves | |
| Salt | ||
| 2 | lb | Lean pork |
| 1 1/2 | tb | Vinegar or 1 wineglassful of red wine |
| 1/2 | c | Pig's blood; if desired |
INSTRUCTIONS
German/Pennsylvania Dutch/Historic http://www.foodtv.com/midatl/reclist.htm Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested... Dice the pork into 2 1/2-inch squares. Brown the butter and flour, then ad boullion or water, onion, bay leaf, cloves and salt, and cook for a few minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or red wine and continue to cook slowly until done, about 45 to 60 minutes, or over an hour. Put the mixture in a warm dish and sitr the blood into the gravy, strain and pour over the meat. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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