Put 3 or 4 lbs. of well scoured pork in a saucepan, cover with cold water and bring to the boil.
Skim thoroughly, add 2 or 3 sliced carrots, 2 or 3 leeks, parsley, and mixed herbs.
Simmer for 3 1/2 to 4 1/2 hours.
Remove the outer leaves of the cabbage and the coarse ribs, and blanch in boiling salted water for 10 minutes.
Remove from the water and drain thproughly.
Chop the cabbage finely, put in an earthenware casserole, sprinkle with a little flour and add gradually the hot pork stock.
Dish up the cabbage and garnish with the vegetables cut in small pieces and small potatoes, browned in butter and a little sugar.
The pork is eaten with the soup.
Skim thoroughly, add 2 or 3 sliced carrots, 2 or 3 leeks, parsley, and mixed herbs.
Simmer for 3 1/2 to 4 1/2 hours.
Remove the outer leaves of the cabbage and the coarse ribs, and blanch in boiling salted water for 10 minutes.
Remove from the water and drain thproughly.
Chop the cabbage finely, put in an earthenware casserole, sprinkle with a little flour and add gradually the hot pork stock.
Dish up the cabbage and garnish with the vegetables cut in small pieces and small potatoes, browned in butter and a little sugar.
The pork is eaten with the soup.
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