Wash the smoked collar of pork with warm water and leave to soak for a few hours in cold water, exchanging the water 2 – 3 times, then bring to the boil in the same water.
Change the water after 20 – 30 minutes, bring back to the boil and add vegetables as if for a hot pot.
Cooking time for an average sized collar: 1½ – 2 hours.
Make sure the water does not boil too fast.
Broad Beans: To get them right, the most important ingredient is savoury.
Cut some savoury very finely. Cube one onion, and some streaky bacon.
Brown lightly in butter, add the beans and some stock.
Season, and add 1 table spoon of flour. Cook for a further 20 minutes.
Before serving, add parsley and some double cream.
Ketty Thull, "Luxemburger Koch-, Back- und Dessertbuch", Editions Messagerie du Livre
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