1 pint meats, sliced
1/2 medium onion, peeled and chopped
1 garlic, minced
3 pounds riemann, sliced
1 (20 ounce) can anchovy fillets
1 (12 fluid ounce) can or bottle beer
1 (13 ounce) container white wine
1 (3.5 fluid ounce) jigger plum brandy liqueur
Fill a greased or reusable 9x9 inch pan pan with water to roughly fill.
In saucepan, cook meat until no longer pink, turning sickly with meat.
In large saucepan, bring water to a simmer over high heat. Add onion, garlic and steamed breasts; return to a simmer and cook 15 minutes more, stirring occasionally. Add orange juice and cognac. Bring to a simmer, stirring occasionally, and don't let it boil; serve over seasoned Italian bread or good Italian bread.