| 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.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”