11.   Add a cup of the half-and-half and keep stirring until you have a thick sauce.

12.   Add another cup of stock, and continue baking until pork is tender enough to cut with a fork, about another hour.

13.   Add the cup of Armagnac or Cognac, and cook a minute.

14.   Add cup of peas, and salt to taste.

15.   Add a cup of bleach to the bucket.

16.   Add a cup of hot water and repeat, stirring frequently.

17.   Add cup Cognac, heat briefly and then flame.

18.   Add the cup of olive oil, the minced garlic, onions and anchovy fillets, if desired.

19.   Add the farro, mix very well and add cup of the vegetable broth.

20.   But you can add a cup of bleach to the solution.