| Neckbones 4 pounds of neckbones
1 tablespoon of salt
1 teaspoon of black pepper
1/4 teaspoon of sage (optional)
3 tablespoons of bacon fat
1 medium onion, sliced |
Instructions: Wash the meat in lukewarm water. Drain well or damp dry. Combine the salt, pepper, and sage and use to season the neckbones well. Heat the bacon fat and brown all sides. Place in the pot of lukewarm water to cover. Add the leftover seasonings, cover and simmer gently for 1 hour or until the meat begins to get tender. Add the onion and continue to simmer for 20 to 30 minutes or until the meat falls off the bone. Add a bit of flour to the liquid if gravy is desired. Serves 4 to 6 |
|
