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FRENCH TWIST NEW ENGLAND BOILED DINNER

Category:    Pork, Chicken
Yield: 4 servings
 
      1 lb Head of green cabbage               2 ts Allspice
      1 lb Smoked shoulder or butt pork        2    Sprigs fresh thyme;  -OR-
      4 md Potatoes; peeled                    1 ts -Dried thyme
      4 lg Carrots; trimmed & scraped          1    Bay leaf
      2    Leeks, trimmed & well washed        6    Peppercorns
      4    Ribs celery; trimmed & tied              Salt to taste
      1    Onion*                              4    Chicken legs and thighs
      2    Whole cloves                   
 
  *Peel onion but leave stem on, press cloves into onion.
  
  Remove and discard any tough outer leaves on the cabbage, quarter and
  remove the core.
  
  In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks,
  celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with
  water, add salt to taste.  Cover, bring to a boil, reduce heat and simmer
  for 20 minutes.  Add the chicken and simmer for 15 minutes more.
  
  From the author: "In my recipe, smoked shoulder or butt of pork is combined
  with winter vegetables and chicken.  The smoked pork is already cooked,
  which greatly reduces boiling time.  The chicken legs and thighs go in last
  because they cook quickly.  Serve guests a little of each ingredient along
  with Dijon-style mustard, grated horseradish and cornichons. A mixed green
  salad is all you need on the side."
  


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