Brown them, seasoned, in bacon grease, when the bottom of the pot gets sticky brown, add a little water or beer and scrape the bottom clean and keep browning. Do this a couple times but the last time add a ship pot of onions and seasoning. Let the onion juice get all the sticky grot off the bottom of the pot. Cook till the onions become the sticky brown grot and add a little water, scrape all the sticky stuff off, then add more water till it covers the meat. Let simmer till the meat is falling off the bone and eat on some rice. The browner the gravy, the better the taste.
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