Pig 's Tails and Turnips
|Pig tail||3 Pound, cut into 2 inch pieces scrubbed, patted dry and seasoned with 3/4 teaspoon salt|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Water||2 Cup (32 tbs)|
|Turnips||8 , cut into 1/2 inch slices|
|Finely chopped celery||1 Teaspoon|
|Finely chopped parsley||1 Teaspoon (Fresh Ones)|
|Finely chopped thyme||1⁄2 Teaspoon (Fresh Ones)|
In a pan with a lid, melt the lard.
Add the pig's tails and brown them on all sides; remove them from the pan.
Add the onions and garlic.
Cook them until golden about 10 minutes.
Add the flour and, stirring constantly, brown it.
Return the pig's tails to the pan and add the water, turnips, celery and herbs.
Bring the liquid to a boil.
Reduce the heat.
Cover the pan and simmer the contents for one hour, or until the meat is tender when pricked with a fork.