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<blockquote data-quote="Ky hills" data-source="post: 1693100" data-attributes="member: 24816"><p>I agree the recipe doesn't go into much detail, I'm under the impression that it is old enough that the writer takes for granted that the readers will know the details. </p><p>The parboiling will cut down on cooking time and it may be pretty well done by then. The browning phase would be where the gravy components come from. My mother did that when cooking her roasts before she put them in the oven. Then I guess by the time the sweet potatoes were done maybe an hour the coon would be done. If I was to ever eat coon I would want it as done as it could be. I had a great aunt that was known for her coon and sweet potatoes. Never had the opportunity to sample it, she must have done that in her younger years.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1693100, member: 24816"] I agree the recipe doesn't go into much detail, I'm under the impression that it is old enough that the writer takes for granted that the readers will know the details. The parboiling will cut down on cooking time and it may be pretty well done by then. The browning phase would be where the gravy components come from. My mother did that when cooking her roasts before she put them in the oven. Then I guess by the time the sweet potatoes were done maybe an hour the coon would be done. If I was to ever eat coon I would want it as done as it could be. I had a great aunt that was known for her coon and sweet potatoes. Never had the opportunity to sample it, she must have done that in her younger years. [/QUOTE]
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