Boiled pork

Yield: 6 Servings

Measure Ingredient
4 pounds Boneless pork roast; trim off as much fat as possible
1 Yellow onion; peeled, sliced
2 Carrots; chopped
2 Bay leaves
2 teaspoons Whole thyme leaves
1 teaspoon Whole sage leaves
6 Sprigs parsley; whole
10 Whole black peppercorns
½ teaspoon Salt

Since plantation owners like Washington and Jefferson cured so many hams each year, we may assume that there was a lot of pork around to be eaten.

Some could be cured in the form of sausage and kept for a time but large cuts were often boiled. This is a very delicious way to enjoy pork. I think Mr. Jefferson would approve of my recipe.

Place the pork in a Dutch oven or kettle just barely large enough to hold the meat. Add water to halfway up the side of the meat. Add remaining ingredients. Cover and bring to a boil. Turn to simmer and cook the meat until tender, about 1-¼ hours. Remove the meat from the broth and slice at the table.

This is great with Cooked Greens with Garlic and Tomato and some Monticello Muffins.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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