1/4 lb Salt pork, chopped coarsely
1 md Onion, sliced
2 tb Chopped parsley
2    Bay leaves, crumbled
2 ts Salt
1    Or 2 cloves garlic, crushed
1 ts (each) pepper and thyme
1/2 ts Ground cloves
1    (4-5 lb) beef roast (rump,
Round, or rolled chuck)
2 c  Water
2 tb Sherry
1 lb Spaghetti, cooked

Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme
and cloves in Dutch oven. Add roast, water and sherry. Place sheet of foil
over pan, then cover with lid. Bake in a 300 degree oven, or simmer over
very low heat 3 hours, or until fork-tender (do not remove lid until near
end of cooking). Slice meat and serve over spaghetti tossed with pan
juices. Makes 10-12 servings.

Note: If desired, strain pan juices and thicken with flour to desired
consistency.

For e oven, put salt pork, onion, parsley, seasonings, roast, only
1 cup water, and the sherry in roasting bag or wrap, following
manufacturers direction (tie bag with string). Place in baking dish. Cook
15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4
times, or until meat is tender.

Note: Test for doneness; slice meat, if not fully cooked, return uncooked
portion to bag to cook 3 to 5 minutes, or until done.