Recipe - Potee Of Bacon Beans And Vegetables

1 pound Fresh slab bacon
1 Pork shoulder ; (abt 3 lbs)
3 Carrots; quartered
4 Turnips; quartered
1 lg Onion; studded with
3 Whole cloves
1 pound Leeks; trimmed, split,
And cut into 2" lengths
One cheesecloth bag
containing
12 Parsley sprigs; plus
1 Bay leaf; with
1 Fresh thyme sprig or 1 tspn
dried thyme; and also
12 Peppercorns
2 ounce Soaked white beans
1 pound Garlic sausage; pricked
1 Savoy cabbage head; cored,
and
Blanched for 10 minutes
1 One half pound Boiling potatoes; quartered

In a large casserole combine bacon, pork shoulder with enough water to
cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or
casserole combine blanched bacon and pork with carrots, turnips, onion,
leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and
simmer, covered, 1 One half hours. Add sausage, potatoes, cabbage, salt and
pepper and simmer, covered, 1 hour more, or until vegetables and meat are
tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag.
Reduce broth until well flavored and return meat and vegetables to
casserole. Bring to a simmer and cook over low heat until heated through.
This recipe yields 6