Hunters ' Stew

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HUNTERS' STEW

1/2 pound salt pork, cubed

1/2 pound salami, sliced and cut into 1/2 inch strips

1 ( 3 to 4 pound ) broiler -fryer , cut up

4 whole carrots, pared

2 leeks or green onion, sliced 1-inch thick

4 sprigs parsley

2 whole cloves

1 bay leaf

1/4 teaspoon crushed thyme

1 Tablespoon salt

1/2 teaspoon pepper

3 beef bouillon cubes

3 cup hot water

1 cup dry white wine

2 ( 10 oz) package frozen California Brussel Sprouts

1/4 cup flour

3/4 cup water

    Brown pork and salami in Dutch oven or large saucepan; remove from drippings and set aside. Brown chicken in hot drippings. Pour off drippings. Return pork and salami to saucepan. Stir in carrots, leeks, parsley, seasonings , bouillon cubes, hot water and wine. Simmer, covered for 45 minutes or until tender. Add Brussel sprouts. Cover and cook 10-15 minutes longer, or until tender. Blend flour and 3/4 cup water ; stir into stew. Stir over medium heat until slightly thickened. 

YIELD: 6-8 Servings