Served as main course. Non-vegetarian dish.

1 lb 2-3 lb Veal/Lamb Breast

2 Tablespoon Chicken bullion mix (or 1 qt

Water to 1 qt (or broth)

1 teaspoon Nutmeg

1 teaspoon Ginger, powdered

16 Cloves, whole

1 Medium/large Carrot, chopped

1 cup Grapes (optional)

Cut the meat as needed to fit in the crock-pot, removing as much fat as possible. Now toss in the rest. Cook on high for 4 hours, then cool it and skim off the fat. Reheat and it’s good heated for 6 hours at a shot for 2 days. (refrigerate in between times) Serves well with an acorn or butternut squash, cut in half and baked then served in a bowl with the shell filled with meat and soup. Add rice and some blue lake green beans.

Serves: 8

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