Baltimore Potted Meat

Category : General

Yield: 6 servings

Ingredients (Help):
1/2 lb Salt pork Cut into 1-inch cubes
Cut into 1/4" thick slices 1/4 c Brandy
1/2 ts Crumbled thyme 1 cn Condensed consomme'
1 tb Chopped parsley 2 Garlic cloves; chopped
1 Bay leaf 4 Mushrooms; chopped
1 lb Boneless lean chuck 1 c Burgundy wine
Cut into 1-inch cubes Salt, pepper
1 lg Onion; sliced 3 tb Cornstarch mixed with
1 lb Boneless pork 1/3 c Water

Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck,
onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy.
Cover tightly and place in a preheated 350 degree F. oven for 3 hours
or until meat is tender. Remove from oven. Season to taste with
salt and pepper. Slowly stir cornstarch-water mixture into meat and
cook, stirring, until sauce bubbles and thickens. Serve hot.

Adapted by Laurence R. Beines, Black Bass Hotel (Bucks County Penn.)
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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