Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Salt pork
Cut into 1/4" thick slices
1/2 ts Crumbled thyme
1 tb Chopped parsley
1 Bay leaf
1 lb Boneless lean chuck
Cut into 1-inch cubes
1 lg Onion; sliced
1 lb Boneless pork
Cut into 1-inch cubes
1/4 c Brandy
1 cn Condensed consomme'
2 Garlic cloves; chopped
4 Mushrooms; chopped
1 c Burgundy wine
Salt, pepper
3 tb Cornstarch mixed with
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 Submitted By KM#SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232106 -0800

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