Recipe

Chef John Hogan's Persimmon Pudding Recipe

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Ingredients

Directions

Step #1 Saute bacon in large saucepot until crisp.
Step #2 Remove bacon leaving 2 tbsps drippings in pot; set bacon aside.
Step #3 Heat drippings until hot.
Step #4 Add veal, a few pieces at a time; brown on all sides; remove and set aside.
Step #5 Add shallots & garlic; saute 2 mins.
Step #6 Add flour; cook & stir 1 mins.
Step #7 Return veal to pot.
Step #8 stir in the stock, salt, pepper, 1-1/2 c wine & Worcestershire sauce.
Step #9 Bring to boiling point.
Step #10 Simmer, covered, until veal is tender.
Step #11 about 1-1/2 hrs.
Step #12 In skillet melt butter; add mushrooms; saute 3 mintues; keep warm.
Step #13 Add carrots, bacon, mushrooms, onions, & remaining wime to stew during last 5 mins of cooking.
Step #14 Spoon into serving casserole.
Step #15 Sprinkle top with sliced parsley, if desired.
Step #16 SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979.
Step #17 --.
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