| How To Cook: |
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1. Cut the meat into slices.
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2. Melt the fat in a pan and fry the meat until it is brown on both sides, then put it into a casserole.
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3. Slice the onions and fry them in the fat until tender and lightly colored, then add this to the meat, draining off as much fat as possible.
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4. Add the flour to the pan and heat gently until it has browned, then gradually add the stock.
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5. Bring to the boil and put in the tomato puree, bay leaves and sage.
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6. Season well, pour over the pork and put into a moderate oven (350°F) for ¾ hour.
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7. Peel the mushrooms and pour boiling water on to them, leave for 3 minutes, drain well and add these to the casserole.
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8. Cook the peas and asparagus tips separately and add them for garnish.
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9. Serve with boiled rice.
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