3 lb/1,5 kg chuck or bottom round
1/3 lb/120 g salt pork
5 large onions, sliced
4 tablespoons butter
1 pint /5 dl Gueuze
1 cup / 2.5 dl beef stock
1 garlic clove, crushed
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon thyme
1 bay leaf
parsley

Render half of salt pork. Cut beef into 2 inch/ 5 cm chunks and brown in pork fat.
Saute onions in butter until transparent and lightly colored.
Combine in a 4 quart casserole. Pour liquid from meat into a measuring cup.
Remove the grease, then add enough beef stock to make one cup/2,5 dl.
Render the balance of the salt pork and add flour to make a roux.
Add stock and drippings and whisk and bring to a boil.
Add beer and bring to a boil again.
When the mixture is thick and smooth, add the garlic, vinegar, sugar, thyme, and bay leaf.
Pour it over the meat and onion mixture and add salt and pepper.
Bring to a boil, then transfer it to a heavy covered casserole and bake it for two hours at 325°F/160°C.
Before serving, sprinkle heavily with chopped parsley.
Serve with plain boiled potatoes.

3 lbs. pickerel, whitefish, lake herring, or bass fillets; if possible, several kinds, cut into 2-inch pieces
2 cups chopped celery leaves
1 tsp. salt
Black pepper
3 egg yolks
3 tbsp. whipping cream
3 tbsp. chopped parsley

Lay fish fillets in a shallow pan. Sprinkle with celery leaves, salt, and some pepper and barely cover with water. Bring to a boil and simmer carefully until fish flakes. Remove fish with a slotted spoon to a dish in a warm oven. Strain fish stock into a clean saucepan, discarding celery leaves.

Beat egg yolks and cream together. Stir 1 tbsp. of fish stock into egg mixture and then blend into remaining stock. Reheat very slowly, stirring continuously. Do not boil. Adjust seasoning.

Pour sauce over fish, garnish with parsley and serve. Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.

Makes 4 servings.

Source: Olga Drozd – Posted at the Food Forum at 17:54:59 06/18/2001.

1 kg – 2,2 lb pork meat
2 onions, coarsly chopped
2 cloves mashed garlic
18 g – 3/4 oz. flour
salt, pepper
a good, tasty red wine
red porto
a piece of lemon peel (white part removed)
1 piece of cinnamon bark
250 gr – 1/2 lb dried prunes (put them in water first so they soften)
butter
oil

Heat the butter in a casserole with a thick bottom and fry the onions until they have browned (about 7 minutes). Heat the oil in another pan and brown the meat.

Transfer the meat to the casserole with the onions. Sprinkle the flour over the mixture and stir for about 3 minutes.

Then pour in the wine and porto (2/3 wine-2/3 porto) so that the meat is just covered. Stir continuously untill the sauce has thickened. Add salt, pepper, 2 cloves mashed garlic, the lemon peel and the piece of cinnamon bark.

Simmer for one hour.

Then add the dried prunes and simmer 45 minutes more. Remove the lemon peel and the cinnamon bark, check seasonings and serve.

I am not sure abouth the amount of flour. But if the sauce is too thin, you can always add a portion of butter mixed with an equal amount of flour. Stir well when you add it.

Makes 4 servings.

Source: my collection.

2 lb – 1 kg beef roast; boneless
2 lb – 1 kg pork shoulder roast; boned and bone reserved
3 qt – 3 lit. water;
2 bay leaves
8 peppercorns
2 ts salt
8 small new potatoes
1 medium savoy cabbage
4 medium white turnips
2 lb – 1 kg peas
Toasted croutons
Chives; chopped
Dijon mustard
Horseradish

This recipe originates in Flanders where Savoy cabbage is much loved. The stock is made into a quick pea soup and served as a first course. It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.

Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer. Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender. Add the salt during the last hour.

Prepare and reserve the vegetables. Wash the potatoes; do not peel if new. Wash, trim, core and cut the cabbage into 8 wedges. Peel and quarter the turnips. About 30 min before the meat is done add the potatoes and turnips. Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm. Discard the pork bone.

Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in. Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.

Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth. Strain through a wire sieve discarding the pulp. Re-heat and serve as a first course garnished with croutons and chives. Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.

To adapt to a crockpot I would suggest [but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min. Do the peas separately on the stove at the last minute.

Remarks:
8 servings.

Source: Adapted from a recipe in the Sunset Cook Book for Soups and Stews by Jim Weller – Intercook

1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
1/4 cup butter, softened
5 leeks, cut in big chunks
5 celery stalks, cut in big chunks
2 carrots, cut in big chunks
2 onions, peeled and stuck with 2 cloves each
Bouquet garni of 6 sprigs parsley; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork)
8 cups chicken stock
1 cup dry white wine
juice of 1 lemon
4 egg yolks
3/4 cup heavy cream
Garnish:
1 lemon, sliced into 8 paperthin slices
2 Tablespoons minced parsley

Preparation:
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.

Best served with boiled potatoes as a main course.

Makes 4 servings.

Source: my Fidonet collection

200 g – 7 oz. pork in cubes
4 German sausages
2 finely chopped onions
1 bottle of beer
1/2 beef-tea cube
750 g – 1,6 lb potatoes
1 small green cabbage
pepper and salt
ground cloves to taste

Season the pork cubes and fry together with the sausages and the onions. When browned, add beer and beef-tea cube. Stew for 20 minutes.

In the meantime slice the cabbage, put the cabbage on the meat and stew till soft. Cook the potatoes.

When the meat stew is ready, add the hot potatoes and mix carefully. Season with pepper, salt and ground cloves, if you wish.

Serve with beer.

Remarks: 4 servings.

Source: my collection

2 oz – 60 g chopped salt pork
1 bay leaf
1 lb – 500 g beef chuck in chunks
1 ts thyme
3 onions thinly sliced
3 tb Dijon mustard
1 ts flour
1 French bread (stale)
1 1/2 tb vinegar
2 c – 5 dl Belgian dark Trappist beer
1 parsley sprig
1 tb packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.

Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer.

Remarks: 4 servings.

Source: my collection