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What You Need:
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1 neck of pork
Vinegar
1 bay leaf
1 clove
Parsley, thyme and tarragon
A few onions
A garlic clove
Fat for frying
Salt
Cream
1 oz butter
1 oz flour
Mustard
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Translate this recipe:
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| How To Cook: |
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THIS TAKES 3 - 4 DAYS TO PREPARE:
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1. Wipe and trim the meat.
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2. Boil 1 cup vinegar and 1 cup water together, with the spices and herbs, and pour this mixture over the meat.
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3. Cut some onions in slices and place over the meat, which should be only half covered by the liquid as it is to be turned daily for 3 - 4 days and basted with the liquid.
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ROASTING MEAT:
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1. Before roasting the meat, place it in about 1 inch of boiling water to which some vinegar, a chopped onion or two and a small piece of garlic have been added, and leave for about 30 minutes.
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2. Then dry the meat, fry it lightly in hot fat, sprinkle with a little salt and just a little of the pickle mixture, cover and roast gently in a moderate oven for 1½ - 2 hours.
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3. While it is cooking, baste it several times with some cream.
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4. Make a gravy with the meat liquid, butter and flour, stir, simmer and serve together with some mustard mixed with cream.
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