Recipe - Stewed Savoy

2 3/16 pound Savoy
2 Carrots
2 Onions
3 One half ounce Smoked bacon
1 cup Broth
Salt
Pepper
Nutmeg

This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3870590807'

Cut bacon into stripes, slice onions and carrots. Cover the bottom of the
claypot with them. Quarter savoy and remove stem. Put the pieces onto the
bacononioncarrots slices. Season broth with salt, pepper and nutmeg and
pour over the savoy. Close claypot and cook vegetables for 7090 minutes at
220 degree C (432 F).

Serve with saltpotatoes and soup meat or smoked sausages. Posted to
FOODWINE Digest 28 Jun 97 by Carmen Bartels caba@SQUIRREL.HAN.DE on Jun
29, 1997