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Baltimore Potted Meat

1/2 lb Salt pork, cut into 1/4" thick slices
1/2 ts Crumbled thyme
1 tb Chopped parsley
1 Bay leaf
1 lb Boneless lean chuck, cut into 1-inch cubes
1 lg Onion; sliced
1 lb Boneless pork, cut into 1-inch cubes
1/4 c Brandy
1 cn Condensed consomme'
2 Garlic cloves; chopped
4 Mushrooms; chopped
1 c Burgundy wine
Salt, pepper
3 tb Cornstarch mixed with
1/3 c Water

Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck, onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy. Cover tightly and place in a preheated 350 degree F. oven for 3 hours or until meat is tender. Remove from oven. Season to taste with salt and pepper. Slowly stir cornstarch-water mixture into meat and cook, stirring, until sauce bubbles and thickens. Serve hot.

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