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Pot Au Feu
2 lb boneless rump roast stuck with whole cloves
2 peeled onions, halved
2 scraped parsnips
1 lb pork tenderloin, (optional)
2 stalks celery, cut in 2-inch pieces
2 or 3 chicken breasts
10 oz beef bouillon
1/2 lb polish sausage, cut up, browned and drained
3 carrots, scraped and cut in 3-inch pieces
salt
Make a bouquet garni by wrapping in cheesecloth 1 bay leaf, 6
peppercorns, 1/2 leaspoon thyme, 4 garlic cloves.
Layer pieces of meat in CROCK-POT with sausage on top, add vegetables
on sides to fill up. Put herbs wrapped in cheesecloth or in strainer
in the approximate center. Pour in bouillon. Cover and cook on Low
8 to 10 hours. Serve with cooked carrots, leeks, turnips, onions
and potatoes.
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Pot Au Feu