Baltimore Potted Meat Recipe
1/2 lb salt pork
1 cut into 1/4 thick slices
1/2 tsp crumbled thyme
1 tbsp chopped parsley
1 bay leaf
1 lb boneless lean chuck
1 cut into 1-inch cubes
1 large onion, sliced
1 lb boneless pork
1 cut into 1-inch cubes
1/4 cup brandy
1 can condensed consomme'
2 garlic cloves, chopped
4 mushrooms, chopped
1 cup burgundy wine
1 salt, pepper
3 tbsp cornstarch mixed with
1/3 cup water
Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck,
onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy. Cover
tightly and place in a preheated 350 degree F. oven for 3 hours or
until meat is tender. Remove from oven. Season to taste with salt
and pepper. Slowly stir cornstarch-water mixture into meat and cook,
stirring, until sauce bubbles and thickens. Serve hot.
Adapted by Laurence R. Beines, Black Bass Hotel (Bucks County Penn.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232106 -0800
to Indian Recipes
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Baltimore Potted Meat Recipe from the Recipes-4U Cookbook
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