Baltimore potted meat
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Baltimore potted meat
Last updated 6/12/2012 1:06:36 AM. Recipe ID 32157. Report a problem with this recipe.
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      Title: Baltimore potted meat
 Categories: Meats
      Yield: 6 Servings
    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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Recipe ID 32157 (Apr 03, 2005)

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