Backbone and Turnips in a Bag

Name: Backbone and Turnips in a Bag
Ingredients: ¼ tsp. Peychaud’s bitters; 1 Reynolds turkey-size cooking bag; ½ cup parsley, chopped; 1 TBS. Lea & Perrins Worcestershire sauce; Cayenne pepper; 1 TBS. soy sauce; 1 TBS. Kitchen Bouquet; Salt; 3 cups dry white wine; 1 cup water; 6 to 8 cups turnips, chopped; 2 TBS. flour; 3 lbs. pork backbone, cut up in 2-inch cubes; 1 cup bell pepper, chopped; 2 cups onions, chopped; 1 tsp. garlic, minced; ½ cup celery, chopped

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

6 to 8 cups turnips, chopped
3 lbs. pork backbone, cut up in 2-inch cubes
2

Main course

Method

Shake up flour in bag. Salt and pepper backbone and put into bag. Put turnips, parsley, onions, bell pepper, celery, and garlic in bag. Mix Lea & Perrins, soy sauce, Kitchen Bouquet, wine, bitters, and water and pour in bag. Salt to taste. Seal bag and punch 12 holes with carving fork. Bake at 350 degrees