Backbones and Turnips
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INGREDIENTS 1 cup bacon drippings or oil
1/2 cup all-purpose flour
1-1/2 cups chopped onion
1/2 cup chopped green onions
1/2 cup chopped bell pepper
1/4 cup chopped fresh parsley
2 pounds pork backbones
3 cups stock or water
1 teaspoon chopped garlic
1/4 teaspoon crushed dried mint
1 tablespoon Worcestershire sauce
1/2 cup dry white wine
6 cups peeled and cubed turnips
Hot Sauce or cayenne pepper, to taste
Salt, to tasteOver medium heat in a large, heavy saucepan, heat 1/2 cup of the drippings, stir in the flour and make a dark roux. Add the onions, green onions, bell pepper, and parsley; reduce the heat to low, cover, and cook until the onions are clear, stirring occasionally.
In a large skillet, heat the remaining drippings and brown the backbones, then remove from the skillet and set aside.
Add 1 cup of the stock to the roux and stir until a thick paste is formed. Add the garlic, mint, Worcestershire, and wine; stir to mix in well. Add the backbones, turnips, hot sauce and salt and remaining stock, and stir until the liquid has mixed in with the roux.
Bring to a boil, then reduce the heat to low, cover, and simmer for 2 or 3 hours, depending on how long you can wait before you eat this delicious dish.
Makes 6 to 8 servings
NOTE - Pork backbone is a country-cut pork chop.