Baltimore Potted Meat
| Yield: | 6 Servings |
| Categories: | Meats |
| 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 |
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