| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, French |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless rump roast stuck wilh whole cloves |
| 2 |
|
Peeled onions, halved |
| 2 |
|
Scraped parsnips |
| 1 |
lb |
Pork lenderloin, (oplional) |
| 2 |
|
Stalks celery, cut in 2-inch pieces |
| 2 |
|
Or 3 chicken breasts |
| 10 |
oz |
Beef bouillon |
| 1/2 |
lb |
Polish sausage, cut up, browned and drained |
| 3 |
|
Carrots, scraped and cut in |
| 3 |
|
Inch pieces |
INSTRUCTIONS
Salt to taste Herb Bouquet *
* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2
leaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT
with sausage on top; add vegetables on sides to fill up. Put herbs wrapped
in cheesecloth or in strainer in the approximate center. Pour in bouillon.
Cover and cook on Low 8 to 10 hours. Serve with cooked carrots, leeks,
turnips, onions and potatoes. From Rival Crock-Pot cookbook, date unknown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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