Recipe - Baltimore Potted Meat

One half pound Salt pork
Cut into 1/4" thick slices
One half teaspoon Crumbled thyme
1 tablespoon Chopped parsley
1 Bay leaf
1 pound Boneless lean chuck
Cut into 1inch cubes
1 lg Onion; cut or sliced up
1 pound Boneless pork
Cut into 1inch cubes
One fourth cup Brandy
1 cn Condensed consomme'
2 Garlic cloves; chopped
4 Mushrooms; chopped
1 cup Burgundy wine
Salt, pepper
3 tablespoon Cornstarch mixed with
1/3 cup 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 cornstarchwater 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini