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Listed in: Vegetables / Parsnips/Peas/Peppers
3/4 pound fresh lean pork or left-over roast pork
3 pints hot water
1 ounce salt pork
1/2 cup sliced onion
2 medium-sized parsnips
1 cup cut potato
2 tablespoons flour
4 tablespoons cold water
Salt and pepper
Use raw or left over roast pork. Add water and cook slowly an hour or more. The meat should be quite tender. Strain liquor into another kettle, or remove meat with skimmer. Cut salt pork in half-inch dice, cook slowly until some of the fat is tried out, add onion, and cook until slightly browned. Wash, peel, and cut parsnips in slices. If parsnips are very large, cut them in quarters lengthwise before slicing. Add salt pork, onion, and parsnips to stock, and cook thirty minutes. Add diced or sliced potato, and cook until vegetables are soft. Mix flour with cold water until smooth, add to stew and boil three minutes. Add meat which has been cut in small pieces, and salt and pepper to taste. Servings, 8
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