Category : International Cuisine
Author : jovy
Hits : 2683
Date : 03/12/2002
500g (1LB) gravy beef, roughly chopped 250g (8oz) pickled pork, roughly chopped 1 veal knuckle, cut into 3 6 peppercorns 3 cloves 1/2 tsp nutmeg pinch herbs 1 large onion, chopped 1 carrot chopped 1 Tbsp vinegar 2 tsp salt
Place meat in large saucepan. Add enough water to cover meat. Add remaining ingredients, cover saucepan and bring to boil. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork. Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan. Bring to a boil and simmer 20 minutes or until stock has reduced by half. Stir into the prepared meat and vegetables. Place in a wetted loaf tin or suitable mold. Cool, then chill in refrigerator until set. Serve cold with vinegar and mustard.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich