Side Pannel
Baltimore Potted Meat
Ingredients List
- 1/2 lb Salt pork
- Cut into 1/4" thick slices
- 1/2 ts Crumbled thyme
- 1 tb Chopped parsley
- 1 Bay leaf
- 1 lb Boneless lean chuck
- Cut into 1-inch cubes
- 1 lg Onion; sliced
- 1 lb Boneless pork
- Cut into 1-inch cubes
- 1/4 c Brandy
- 1 cn Condensed consomme'
- 2 Garlic cloves; chopped
- 4 Mushrooms; chopped
- 1 c Burgundy wine
- Salt, pepper
- 3 tb Cornstarch mixed with
- 1/3 c Water
Directions
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.
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.
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