Pot au feu

Yield: 6 servings

Measure Ingredient
2 pounds Boneless rump roast stuck wilh whole cloves
2 \N Peeled onions, halved
2 \N Scraped parsnips
1 pounds Pork lenderloin, (oplional)
2 \N Stalks celery, cut in 2-inch pieces
2 \N Or 3 chicken breasts
10 ounces Beef bouillon
½ pounds Polish sausage, cut up, browned and drained
3 \N Carrots, scraped and cut in
3 \N Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, ½ leaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT with sausage on top; add vegetables on sides to fill up. Put herbs wrapped in cheesecloth or in strainer in the approximate center. Pour in bouillon. Cover and cook on Low 8 to 10 hours. Serve with cooked carrots, leeks, turnips, onions and potatoes. From Rival Crock-Pot cookbook, date unknown

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