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.
