Recipe - Bo-Peeps-A-Crock

1 pound 23 pound veal/lamb breast
2 tablespoon Chicken bullion mix (or 1 qt
Water to 1 qt (or broth)
1 teaspoon Nutmeg
1 teaspoon Ginger, powdered
16 Cloves, whole
1 Medium/large carrot, chopped
1 cup Grapes (optional)

Good sale? See that Veal or cut of Lamb? Many things go with it. This is
one varition.

Cut the meat as needed to fit in the crockpot, removing as much fat as
possible. Now toss in the rest. Cook on high for 4 hours, then cool it and
skim off the fat. Reheat and it's good heated for 6 hours at a shot for 2
days. (refridgerate inbetween times!) Serves well with an acorn or
buttternut squash, cut in half and baked then served in a bowl with the
shell filled with meat and soup. Add rice (Basmati or Jasmine prefered)
and some blue lake green beans for a perfect but easy meal.

Nutrition: High in fat, even when cooled and skimmed, but sugar free and
low in sodium. Use as a specialty now and again even if dieting. Sastifies
sweet tooth with no sugar added.

From the kitchen of: xxcarol

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 19, 98