Baltimore potted meat

Yield: 6 servings

Measure Ingredient
½ pounds Salt pork
\N \N Cut into 1/4\" thick slices
½ teaspoon Crumbled thyme
1 tablespoon Chopped parsley
1 \N Bay leaf
1 pounds Boneless lean chuck
\N \N Cut into 1-inch cubes
1 large Onion; sliced
1 pounds Boneless pork
\N \N Cut into 1-inch cubes
¼ cup Brandy
1 can Condensed consomme'
2 \N Garlic cloves; chopped
4 \N Mushrooms; chopped
1 cup Burgundy wine
\N \N Salt, pepper
3 tablespoons Cornstarch mixed with
⅓ 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

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