Pigs' Tails And Turnips
|Thyme sprig||1 Small|
|Celery||1 Teaspoon, minced|
|Parsley||1 Teaspoon, minced|
|Garlic||2 Clove (10 gm), minced|
|Pig tail||2 Pound|
|Onions||2 , minced|
Melt the lard in a pot.
Wash and cut up the pigs' tails and drop them in the hot fat.
Let them brown, then take them out and set aside.
Brown the onions and garlic in the fat, stir in the flour until it is brown, put the pigs' tails back in the pot with 2 cups water, celery, parsley, and all seasonings.
Peel and quarter the turnips, add, and cook until tender.