Village Dance
Art Print
Borsky, Jiri
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La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

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large kitchen, a warm stove, a simmering pot and a mom."
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Rooster Rustic
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Etienne, Suzanne
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One 5-to-6-pound chicken, or an equivalent amount
of the fowl of your choice, trussed
2 pounds boneless lean pork shoulder,
cut into 6 pieces
2 tablespoons salt
1/2 pound lean salt pork, diced
8 large tomatoes, peeled, seeded, chopped
6 onions, chopped
6 large potatoes, peeled and diced
2 cups baby lima beans
2 cups corn
1 cup cream
2 tablespoons Worcestershire
1/4 to 1/2 teaspoon crushed red pepper, or to taste
Salt and pepper to taste

Put the chicken (or other fowl) and pork shoulder in a large heavy kettle;
add the salt and water just to cover. Bring water to boil, skimming froth
as it rises to the surface, and simmer, adding more water as necessary to
cover, for 1 1/2 hours. Let the stock cool for at least 15 minutes and
transfer meats with a slotted spoon or spatula to a cutting board. Strain
the stock into a bowl and return it to the kettle.
Remove the meat to the kettle and add the salt pork, tomatoes, onions,
potatoes, lima beans, corn, cream, Worcestershire, red pepper, and salt
and pepper to taste. Bring the mixture to a boil over moderate heat and
simmer it, stirring, 2 hours, or until the stew is very thick. Serves 12.
 

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