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Baltimore Potted Meat

Ingredients
 

1/2 lb salt pork
1 cut into 1/4 thick slices
1/2 tsp crumbled thyme
1 tbsp chopped parsley
1 bay leaf
1 lb boneless lean chuck
1 cut into 1-inch cubes
1 large onion, sliced
1 lb boneless pork
1 cut into 1-inch cubes
1/4 cup brandy
1 can condensed consomme
2 garlic cloves, chopped
4 mushrooms, chopped
1 cup burgundy wine
1 salt, pepper
3 tbsp cornstarch mixed with
1/3 cup water




 
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Preparation
 
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 [email protected] (KAREN
MINTZIAS) On 23 NOV 95 232106 -0800

 

 
Servings: 6

 

 

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