Tete a Fromage
- 4 pounds fresh pork (allow for bones and leave fat in meat)
- 4 large onions, chopped
- salt and pepper
- water to barely cover
- 1 tablespoon mace
- 1/2 teaspoon ground cloves (no more)
- parsley, chopped
- salt and pepper to taste
In this issue: Winter in Vermont
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