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