Potted Pork

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound lean pork, cut into strips
  • ¾ pound pork fat, diced
  • ¾


  1. Put pork strips, fat, and bacon into a mixing bowl. Add salt, pepper, and nutmeg. Toss together and put into an enameled casserole. Add thyme branch and bay leaf to top of mixture. Put shallots in where you can find them. Tie a string around the clove so that it can be removed. Add sprigs of parsley and water. Bring to a boil on top of the range, cover, and put into a