Pork Tail Stew
Ingredients:
2
lb
PIG TAILS CUT INTO 2-3 IN
-PIECES
2
tb
FAT OR LARD
2
sm
ONIONS SLICED
1
lg
CARROT CUT IN THICK SLICES
1/4
c
CELERY DICED
6
tb
FLOUR
2
c
HOT WATER
1
c
CANNED TOMATOES
3
WHOLE CLOVES
3
BAY LEAVES
SALT AND PEPPER
Method:
WASH THOROUGHLY TWICE IN BOILING WATER.
RINSE IN COLD WATER AND DRY ON PAPER TOWELS.
BROWN LIGHTLY IN THE FAT IN A DUTCH OVEN.
ADD FRESH VEGGIES AND COOK FOR 8-10 MINUTES.
BROWN FLOUR IN SKILLET AND SPRINKLE OVER THE MEAT AND VEGETABLES.
ADD REMAINING INGREDIENTS.
BRING TO BOIL, COVER AND SIMMER UNTIL MEAT BEGINS TO FALL FROM BONES, ABOUT 2 HOURS.
ADD MORE SALT AND PEPPER IF DESIRED.
SERVE WITH BOILED POTATOES, GREEN BEANS AND RED CABBAGE.
SERVES 4.
Recipe from Woman's Day "Encyclopedia of Cookery"