Poule-au-Pot

• 1 6-pound boiling fowl
• 1 pound lean pickled pork
• 1 small

Clean, singe and truss the boiling fowl. Wash the pickled pork thoroughly and halve it. Clean and quarter cabbage and turnip, and place the vegetables in the bottom of a large stock-pot together with an onion stuck with cloves.

Place the fowl and pickled pork on the vegetables and sprinkle with freshly-ground black pepper and a little thyme. Add enough hot water or water and stock barel