Yield: 6 Servings
|4 pounds||Boneless pork roast; trim off as much fat as possible|
|1 \N||Yellow onion; peeled, sliced|
|2 \N||Carrots; chopped|
|2 \N||Bay leaves|
|2 teaspoons||Whole thyme leaves|
|1 teaspoon||Whole sage leaves|
|6 \N||Sprigs parsley; whole|
|10 \N||Whole black peppercorns|
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, .