Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 3/16 pounds | Savoy |
| 2 \N | Carrots |
| 2 \N | Onions |
| 3½ ounce | Smoked bacon |
| 1 cup | Broth |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Nutmeg |
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Cut bacon into stripes, slice onions and carrots. Cover the bottom of the claypot with them. Quarter savoy and remove stem. Put the pieces onto the bacon-onion-carrots slices. Season broth with salt, pepper and nutmeg and pour over the savoy. Close claypot and cook vegetables for 70-90 minutes at 220 degree C (432 F).
Serve with salt-potatoes and soup meat or smoked sausages. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@...> on Jun 29, 1997