POT AU FEU

Servings: 6
Ingredients:

2 lb Boneless rump roast stuck
-wilh whole cloves
2    Peeled onions, halved
2    Scraped parsnips
1 lb Pork lenderloin, (oplional)
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 to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2
leaspoon thyme, 4 garlic cloves. ** Alternate 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. From Rival Crock-Pot cookbook, date unknown

—–