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Jug Jug
from the kitchen of Sharmagne Leland-St. John

2 cups shelled peas
1/2 pound salt beef
1/2 pound pork
1 bunch herbs tied in a cheesecloth bag (see below)
2 tablespoons butter
2 onions
3-4 shallots
1 cup corn flour
Salt and pepper to taste
1 quart water.

Soak the salt beef and cut into pieces. Saute the onions and shallots in the butter.  Stew the pork in
water for 20 minutes.  Add the salt beef, peas and preferred fresh or dried herbs. Cook for a half
hour or until peas are soft. Strain, reserving liquid and mince the meat and peas.  Add the meat and
peas to one pint reserved liquid, stir in corn flour and cook on stovetop for a half hour.

* These are some herbs that go well with pork:
caraway seeds
curry powder


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