Recipe for Baltimore Potted Meat

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Salt pork
	Cut into 1/4" thick slices
1/2 tsp	Crumbled thyme
1 tbl	Chopped parsley
1 x	Bay leaf
1 lb	Boneless lean chuck
	Cut into 1-inch cubes
1 lrg	Onion, sliced
1 lb	Boneless pork
	Cut into 1-inch cubes
1/4 cup	Brandy
1 can	Condensed consomme
2 x	Garlic cloves, chopped
4 x	Mushrooms, chopped
1 cup	Burgundy wine
	Salt, pepper
3 tbl	Cornstarch mixed with

Instructions:

Instructions: Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck, onion, pork, brandy, consomme, garlic, mushrooms, and Burgundy. Cover tightly and place in a preheated 350 degree F. oven for 3 hours or until meat is tender. Remove from oven. Season to taste with salt and pepper.

Slowly stir cornstarch-water mixture into meat and cook, stirring, until sauce bubbles and thickens. Serve hot.

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