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 t (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 microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturer's 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.
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