Lou Pastis En Pott (potted Meat)

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Beef, French, Pork	8	Servings

INGREDIENTS

1/2	lb	Lard
2	lb	Lean beef
2	lb	Lean pork
3		Bay leaves
		A few sprigs of thyme and
		rosemary
1	t	Juniper berries
		Salt and pepper
1/2		Bottle red wine, the
		near-black wine of Cabors
		or a

INSTRUCTIONS

This is an unusual potted meat prepared only in the Languedoc.  Serves
8 - 10  Time:  Start at least 2 weeks ahead; 30 minutes plus 2 hours
cooking,  repeated 3 times  First cooking: deep red Medoc)  Second and
third cooking: the same ingredients again each time  You will need a
large straight-sided earthenware pot. Scald the  earthenware pot and
grease it thoroughly with a little of the lard  (you can line the
bottom with a few fig or walnut leaves if you have  them). Cut the beef
and pork into slices, trimming the gristle and  sinews as you do so.
Put the bay leaves on the bottom of the pot. Lay  in the meat slices,
zseasoning with the herbs, salt, and freshly  ground pepper as you do
so. Pour in the wine - it should just cover  the meat.  Simmer the pot
uncovered over a very low heat or in a preheated 250 F  oven, for 1 1/2
to 2 hours, until the volume is reduced by half.  Allow to cool. Seal
with a layer of lard, melted and poured over the  cool meat. Cover with
wax paper tied down with string.  Leave the pot  on a refrigerator
shelf for a week.  Then remove the lard seal and  add in another 2 lbs
pork and 2 lbs beef, the whole covered with  wine, seasoned and cooked
as before. Repeat the operation at the end  of another week. You will
now have a delicious dark jelly- meat which  you can either eat hot or
cold. If you continue to replace the volume  you have removed, the pot
can go on forever.  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION
OF EUROPEAN PEASANT  COOKING" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin  Brewer, Cooking Echo, 7/92  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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