Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless rump roast stuck 2 Or 3 chicken breasts
-wilh whole cloves 10 oz Beef bouillon
2 Peeled onions, halved 1/2 lb Polish sausage, cut up,
2 Scraped parsnips -browned and drained
1 lb Pork lenderloin, (oplional) 3 Carrots, scraped and cut in
2 Stalks celery, cut in 2-inch 3 Inch pieces
-pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6
peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces
of meat in CROCK-POT with sausage on top; add vegetables on sides to
fill up. Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook on Low 8 to 10
hours. Serve with cooked carrots, leeks, turnips, onions and
potatoes. From Rival Crock-Pot cookbook, date unknown

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