This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7'
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 bacon-onion-carrots slices. Season broth with salt, pepper and nutmeg and pour over the savoy. Close claypot and cook vegetables for 70-90 minutes at 220 degree C (432 F).
Serve with salt-potatoes and soup meat or smoked sausages. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997
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