MM: Pot Au Feu
---------- Recipe via Meal-Master (tm) v8.05

Title: Pot Au Feu
Categories: Beef, Crockpot, Ethnic
Yield: 6 Servings

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.

From Rival Crock-Pot cookbook, date unknown
Via: mmdoor@the_cheshire_cat.bbs, 08-19-1995.

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