Village Squire, 1975-10, Page 22the pan. Pour this mixture over the meats in
the dutch oven.
To the casserole now add 21/2 cups
tomatoes (fresh skinned and seeded or
canned); one bay leaf, '/2 tsp. salt and a bit of
coarsely ground pepper. Bake in a medium
oven about 1 hour. Ada a little stock if the
meat looks dry. When the meat is tender
remove from the juices and set aside. Strain
the vegetables from the liquid and discard
them.
You now have duck, pork dice, browned
loin of pork and Iamb sholder all nicely tender
and luscious.
Attendez now the beans. In a Targe pot
bring 4 quarts chicken stock to a boil. Add two
pounds of lively white beans. Lively now, not
dead and dreary beans. To be authentic, stick
,to the while beans; to have as delcious a dish,
use any bean.
Now simmer briskly the beans and stock for
2-3 minutes and then let stand one hour away
from the heat.
While the beans soak, simmer 1 Ib. lean
salt pork and '/2 Ib. pork rind in a quart of
water for about an hour. Then prepare a
pound of garlic sausage by pricking 5 or 6
times with a sharp knife. Italian or Polish
shops can supply this sausage.
Follow the next steps carefully: Add pork,
pork rind and sausage to the beans. Simmer
and skim until stock is clear. Add 4 whole,
medium, peeled onions; a clove of garlic,
finely chopped; a teaspoon of thyme and a
bouquet garni. A sprinkle of salt and pepper
may be added but taste first. Simmer about
50 min.
Remove sausage and simmer pork and
beans another 40 min. Be sure beans are
tender but not mushy. Remove salt pork and
rind. Remove and discard onions and bouquet
garni. Strain beans and skim fat from stock,
keep this stock.
We now have deliciously tender beans,
sausage, pork and pork rind.
Peel the sausage and cut into thin slices.
Cut the pork rind into small pieces. Slice the
salt pork into thin slices about 1 inch x 1 inch.
You need an 8 qt. casserole for this dish.
Put in a layer of beans about 1 inch deep.
Arrange about '/, of the duck, lamb, pork
loin, salt pork, pork rind, and diced pork fat.
Put another layer of beans on then the rest of
the meat. Top with a last layer of beans.
The bean stock is now added. It should
almost cover the beans. Don't use water if
you haven't enough stock, use canned
chicken stock.
Spread about a cup of fine bread crumbs on
top and sprinkle with 4 tbisp. duck fat.
The cooking is important. SLOW is the key
word. A French Chef, Clemence, is said to
have simmered his for 20 years. Watch the
dish. It is uncovered in a slow oven. When the
crust is firm and brown push it down and put
on another gratin. Repeat another time if
desired.
When this unreal creation of yours is
finished sprinkle with fresh chopped parsley
and serve.
A full bodied red wine and warm bread
should accompany the dish.
To finish, let's just remember that plain
ANDERSON'S
zioatiwzoareileaaraiwel
Anderson's
Book Centre
Goderich, Ontario
[Next Door to N�»t UlJtce�
For your summer reading or that special gift -
$Ibles - Canadians • Cook Books - Garden Books, etc.
Paperbacks . Harlequin Romances - other books to suit
all tastes
GREETING CARDS, SOUVENIR ITEMS,
GAMES, JIG SAW PUZZLES,
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20, VILLAGE SQUIRE/OCTOBER 1975
boiled white beans, lightly salted and
buttered are a hearty accompaniment to any
meal.
Another time let's discuss North American
bean casseroles.
An opening
for poets
A $1500 grand prize will be awarded Li the
current Poetry Competition sponsored by the
World of Poetry, a monthly newsletter for
poets.
Poems of all styles and on any subject are
eligible to compete for the grand prize or for
49 other cash or merchandise awards. Second
place is $500.
According to contest director, Joseph
Mellon, "We are encouraging poetic talent of ,
every kind, and expect our contest to produce
exciting discoveries."
Rules and official entry forms are available
by writing to: World of Poetry, 801 Portola
Dr., Dept. 211, San Francisco CA 94127.
Contest closes November 30, 1975.
it's planting time
for HoIIand Bulbs
Plan your "spring colour parade" now,
with tulips, hyacinths, daffodils, and other
bulbs. Bulbs are plump and perfect - top
size only - reasonably priced.
+ Colour plates in actual size to assist you
in your selection.
+ Items for the indoor gardening en-
thusiast also, — Amaryllis, paper whites
and houseplant specialties.
BONE MEAL
Be sure to include this - a 'must' for winter
nourishment of bulbs
Durst Farm &
Garden Centre
Henry Baker, Proprietor
"Quality Merchandise at a fair Price"
22 Isaac St., Clinton 4 8 2-9 3 3 3
Open daily, including Wednesdays, 8 a.m.-6 p.m.