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Baltimore potted meat
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| Artist: |
_ |
| Categories: |
Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Salt pork | | | Cut into ? thick slices | | 1/2
| tsp | Crumbled thyme | | 1
| tbsp | Chopped parsley | | 1
| | Bay leaf | | 1
| lbs | Boneless lean chuck | | | Cut into 1-inch cubes | | 1
| large | Onion, sliced | | 1
| lbs | Boneless pork | | | Cut into 1-inch cubes | | 1/4
| cup | Brandy | | 1
| can | Condensed consomme' | | 2
| | Garlic cloves, chopped | | 4
| | Mushrooms, chopped | | 1
| cup | Burgundy wine | | | Salt, pepper | | 3
| tbsp | Cornstarch mixed with | | 1/3
| cup | Water |
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Procedures:
| 1 | Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck, onion, pork, brandy, consomme", garlic, mushrooms, and burgundy. | | 2 | Cover tightly and place in a preheated 350 °F. | | 3 | Oven for 3 hours or until meat is tender. | | 4 | Remove from oven. | | 5 | Season to taste with salt and pepper. | | 6 | Slowly stir cornstarch-water mixture into meat and cook, stirring, until sauce bubbles and thickens. | | 7 | Serve hot |
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