*  Exported from  MasterCook  *
 
                                 POT AU FEU
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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