Home › The Principles of Cookery › Pork, Stewed with Vegetables

Pork, Stewed with Vegetables

Cut the heart of a large savoy into quarters. Put these into a large iron stewpan with half a dozen carrots cut into lengths, three turnips halved, eight moderate-sized whole potatoes, and two pounds of fresh pork with more lean than fat in it. Season with pepper and salt, pour over them a pint of nicely-flavoured stock, cover the saucepan closely, and let them stew as gently as possible until done enough. Serve the pork on a hot dish with the vegetables neatly arranged round it. Pour part of the gravy over the meat, and send the rest to table in a tureen. Time to stew, from two and a half to three hours. Probable cost, 3s. Sufficient for five or six persons. PORK, STUFFING FOR. (See ONION AND SAGE STUFFING FOR GOOSE, DUCK, OR PORK.)