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Pot Au Feu

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

* wrapped in cheesecloth or in tea strainer) 1 bay leaf, 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.

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