Recipe - June Meyers Authentic Hungarian Smoked Butt In Brown Sugar

3 pound Smoked pork butt
3 tablespoon Brown sugar
2 qt Water

Smoked butt made in the AustrianHungarian style is wonderful and
economical eating. The butt is cooked in brown sugar water. I find that the
smoked butt is small enough to last for a few meals. It usually weighs
about 3 to 4 pounds, is not full of fat. If you have not tried a smoked
butt, you will be in for a surprise. It has very good smoked ham flavor. It
makes a wonderful "corned beef and cabbage" meal for Saint Patrick's Day,
but cooks much faster than corned beef. Only 40 minutes a pound and it is
done, versus hours for corned beef. No fatty waste. Regards, June Meyer.
Place Butt in pot large enough to hold at least 2 quarts of water (enough
to cover butt), add the brown sugar and simmer on top of stove in covered
pot, 40 minutes to each pound of butt.

When done, remove butt from pot but do not throw away cooking liquid. Slice
and serve warm with boiled or mashed potatoes and vegetable. Sour Cream
Coleslaw on the side is nice.

The wonderfully flavored cooking water is used to make a delicious soup,
with the addition of cabbage, tomato, onion, potatoes. (See Sweet and Sour
Cabbage Soup recipe).

Smoked butt is versatile and full of tender meat.

NOTE: Hungarian style Sweet and Sour Cabbage Soup takes advantage of the
very flavorful broth or cooking liquid remaining after cooking butt made in
the AustrianHungarian style. The butt is cooked in brown sugar water. (See
Smoked Butt Hungarian Style) I usually make the butt and the Sweet and Sour
Cabbage Soup on the same day, but serve the soup the next day. It is a
hearty and filling soup, a favorite with the children. Regards, June Meyer.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com
Posted to EATL Digest 08 Dec 96

From: Walt Gray waltgray@MNSINC.COM

Date: Mon, 9 Dec 1996 20:44:35 0500