A 6-pound lean pork loin, including 2 c finely chopped onions
the bones, sawed into 2-inch ½ c finely chopped celery, plus
chunks ¼ c finely chopped celery leaves
¼ tsp ground hot red pepper (cayenne) 2 T finely chopped garlic
1 tsp salt 1 quart chicken stock, fresh or
½ c flour canned
½ c vegetable oil 2 fresh parsley sprigs, preferably
the flat-leaf Italian variety
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Pat the chunks of pork loin completely dry with paper towels and season
them on all sides with the red pepper and salt. One at a time, roll the pork
chunks in the flour to coat them lightly all over, and vigorously shake off
the excess flour.In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the pork and brown the chunks, turning them frequently with kitchen tongs or a metal spatula and regulating the heat so that they color deeply and evenly without burning. Transfer the browned pork chunks to a heavy 8-quart casserole.
Discard all but about ½ c of the fat remaining in the skillet, and add the onions, the chopped celery (but not the leaves) and the garlic. Stirring from time to time, cook over moderate heat for 8 to 10 minutes, or until the vegetables are lightly browned.
Pour in about ½ c of the chicken stock and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the skillet.
Pour the entire contents of the skillet over the pork, add the remaining 3½ cups of chicken stock, the chopped celery leaves and the parsley and bring the casserole to a boil. Reduce the heat to low and simmer, partially covered, for 2 hours, or until the pork is tender and shows no resistance when pierced with the point of a small, sharp knife.
With a large spoon, skim as much fat as possible from the surface of the stew. Taste for seasoning and serve the backbone stew at once, directly from the casserole or from a heated bowl. Serves 8 to 10.
4 pounds lean boneless veal ½ pound lean cooked smoked ham,
shoulder, trimmed of excess fat sliced ½-inch thick and cut into
and cut into 1½-inch cubes ½-inch cubes
2 tsp salt 2 one-pound cans tomatoes, drained
¼ tsp freshly ground black pepper and coarsely chopped, with all
½ c flour their liquid reserved
4 T butter 3 medium-sized yams (1 pound),
¼ to ½ c vegetable oil peeled and cut into 1-inch chunks
2 c finely chopped onions 4 fresh parsley sprigs and 1 large
½ c finely chopped green pepper bay leaf, tied together
1 T finely chopped garlic ¼ tsp ground hot red pepper (cayenne)
2 c chicken stock, fresh or 1 pound fresh okra, washed, trimmed
canned and cut crosswise into 1-inch-thick
rounds
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Pat the cubes of veal dry with paper towels and season them on all sides
with 1 tsp of the salt and the black pepper. Roll one piece at a time in the
flour to coat it lightly and shake off the excess flour.In a heavy 12-inch skillet, melt the butter with ¼ c of oil over moderate heat. When the foam begins to subside, add about half the veal and brown it, turning the pieces frequently with tongs and regulating the heat so that they color richly and evenly without burning. When the first batch of veal is browned, transfer it to a heavy 8-quart casserole and brown the remaining pieces in the same fashion, adding up to ¼ c more oil to the skillet if necessary.
Pour off all but a thin film of fat from the skillet and add the onions, green pepper and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown. Transfer the vegetables to the casserole with the veal, pour the chicken stock into the skillet and bring it to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Pour the stock mixture over the veal.
Stir the ham, tomatoes, yams, parsley sprigs and bay leaf, the red pepper and the remaining teaspoon of salt into the veal mixture and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially, and simmer for 1½ hours. Stir in the okra and simmer, partially covered, for about 30 minutes longer, until the veal is tender and shows no resistance when pierced with the point of a small, sharp knife.
Pick out and discard the parsley sprigs and bay leaf, and taste the stew for seasoning. Serve at once, directly from the casserole or from a large heated bowl. Serves 8 to 10.
