Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-quartered
1/4 lb Salt pork
2 sl Fat salt pork
Salt pepper to taste
1 Onion studded with 4 cloves
1 Carrot-diced
Parsley sprigs
1 c Water
1 Bay leaf
1 Sprig of thyme
2 c Hot water
1 Head cabbage, quartered
2 Stalks celery
Knockwurst-diced

Simmer salt pork pieces, in water to cover, for a few minutes. In a
dutch oven, brown salt pork slices and set aside. Brown the bird, add
salt, pepper, onion, bay leaf, thyme, celery, parsley, salt pork,
browned pork salt slices and two cups of water. Simmer covered for
forty minutes.

Separate cabbage leaves and put into kettle with water to cover and
simmer for five minutes. Drain and dip into cold water, drain again.
To the pheasant, add the cabbage, carrot, knockwurst, one cup of hot
water and cook covered for forty five minutes or until meat is tender.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:23) (159)
Fido: Cooking

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