1/4 lb. Lean salt pork with rind removed, blanched for 5 minutes, drained and diced
4 tablespoons butter
3 or 4 onions, chopped
1/2 teaspoon grated nutmeg
2 carrots, diced
2 turnips, diced
1 bunch celery, separated into ribs, trimmed and sliced
1 head green cabbage, halved, cored and cut into thin shreds
1 leek, white part only, sliced
2 1/2 cups chicken broth
6 medium-sized potatoes, peeled and quartered
NOTE: if the salt pork is omitted correct the recipe for salt and add 2 tablespoons olive oil.
Preparation:
In a large pan, brown the lamb and salt pork in the butter. Remove the meats from the pan, pour off the excess fat, add the onions and cook for 10 minutes, or until golden. Return the meats to the pan with the nutmeg, carrots, turnips, celery, cabbage, leek, and the broth. Cover, and simmer over low heat for one hour, or until the meat is nearly tender. Arrange the potatoes in a layer over the meat, cover, and cook for 30 minutes, or until the potatoes are done.
Serves six.
