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Pot Au Feu

 

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Recipe (click to expand)

2 lb Boneless rump roast stuck

-wilh whole cloves 2 Peeled onions, halved

2 Scraped parsnips

1 lb Pork lenderloin, (oplional)

2 Stalks celery, cut in 2-inch

-pieces 2 Or 3 chicken breasts

10 oz Beef bouillon

1/2 lb Polish sausage, cut up,

-browned and drained 3 Carrots, scraped and cut in

3 Inch pieces

Salt to taste Herb Bouquet * * wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2 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.

 

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