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Medium
Published 1965
Choose a nice piece of pickled or salted pork; wash it, cover it with cold water and soak for 24 hours, changing water several times. When ready to cook, place meat in a saucepan with enough warm water to cover it. Bring slowly to a boil; skim well and then simmer gently until tender, allowing 25 minutes to the pound and 25 minutes over.
After skimming, add onions, carrots, and parsnips