Cooking Recipe Pot Au Feu
Recipe Ingredients
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
Directions
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. From Rival Crock-Pot cookbook, date unknown