8 c Beef stock Salt and ground black pepper Servings: 8 to 10
Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.
by Hogan Courrier
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This recipe was added on 21 Feb 2010 and has been viewed 424 times.