Instructions: Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper grains, head of garlic, and the cloves in a deep casserole with the meat over a moderate fire. Turn the meat frequently until well browned, then sprinkle with salt and pepper, pour wine and rum over it, cover casserole, and cook over fairly low flame for 2 hours or until meat is tender. If necessary, add small amounts of hot water during cooking.

Before serving, strain sauce. Slice meat and serve in sauce.

Comments: This delicious dish is quick to assemble and, once cooking, needs very little attention.

Meat reheated slowly in sauce the following day is excellent.

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