Pork Stew

Ingredients

2 lbs pork shoulder                             1 bay leaf

2-1/4 cups boiling water or stock      2 cups cooked carrots

1 tsp. salt                                            6 small cooked onions                                                    Method

            Cut pork into cubes, brown in fat and add water, salt, and bay leaf. Cover and cook slowly until meat is tender, about 1 hour. Thicken gravy, using a roux. Add carrots and onions. Serves 6

Variation

          Pour stew into baking dish or casserole, cover with pastry and bake in very hot oven (450 F.) 20 minutes or until browned. 

©Al (Alex-Alexander) D. Girvan 1995. All rights. reserved