2 lb. lean pork loin
2 lb. beef rum
1 lg. onion, quartered
1 tbsp. salt
Pepper
Cinnamon
Cloves

Pu t meat, onion and salt in large kettle with enough water to keep meat covered. Boil gently for about 3 to 3 1/2 hours or until meat is tender. Cook 4 or 5 medium potatoes separately. Drain and add to cooked meat and broth. Thicken stew with burnt flour, (brown flour in iron frying pan in 350 degree oven. Keep stirring flour until it darkens to a golden brown). Mix 3 to 4 tablespoons browned flour with water to thicken stew to desired consistency. Season with a dash of pepper, cinnamon and cloves to taste.