| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Taste1 | 6 | servings | |
INGREDIENTS
| 1 | lb | Fresh slab bacon |
| 1 | Pork shoulder -; (abt 3 lbs) | |
| 3 | Carrots; quartered | |
| 4 | Turnips; quartered | |
| 1 | lg | Onion; studded with |
| 3 | Whole cloves | |
| 1 | lb | Leeks; trimmed, split, |
| And cut into 2" lengths | ||
| One cheesecloth bag containing | ||
| 12 | Parsley sprigs; plus | |
| 1 | Bay leaf; with | |
| 1 | Fresh thyme sprig or 1 tspn dried thyme; and also | |
| 12 | Peppercorns | |
| 2 | oz | Soaked white beans |
| 1 | lb | Garlic sausage; pricked |
| 1 | Savoy cabbage head; cored, and | |
| Blanched for 10 minutes | ||
| 1 1/2 | lb | Boiling potatoes; quartered |
INSTRUCTIONS
In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4857 broadcast 01-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Suggested Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc) Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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