SC - With a Curtsey to Their Majesties: An Introduction

Barbara Sall socha at epix.net
Mon Aug 28 14:02:17 PDT 2000


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Selene,
I am not sure where I got this recipe.  A friend of mine had alot of period
cookbooks and I copied what sounded good to me.

Casserole of Pork
Serves 6 - 8
2 lbs boneless pork, cubed
1/2 cup smoked ham, diced
4 Tablespoons flour
2 Tablespoons butter
2 cups  chicken stock
2 cups red wine
12 white onions
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground mace
1/4 teaspoon pepper
1 teaspoon salt
1 slice bread
1 Tablespoon vinegar

Put the stock, wine, onions and seasonings in a stock pot.  Toss the pork
and ham in the flour and brown in butter.  Add them to the stock mix.
Simmer for 1 1/2 hours over medium low heat.  Stir occasionally.  Remove the
onions and puree them.  Return them to the pot and cook for another 1/2
hour.  Soak the bread in vinegar, puree it and add to stew to thicken.  Cook
for 10 minutes more and serve.

I usually do not puree the onions and I decrust the bread.  I do recommend
that you decrease the amount of wine and vinegar.  How much I am not sure.
I have not experimented with it yet.  If I come up with any other recipes
that she likes, I will put them up under Kid's recipes.  How soon do you
need them?  Have fun.
Kirsten

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