PORK
LIMOUSIN HOTPOT
1.5 lb of streaky bacon - 8 oz of smoked bacon - one 12
oz cooking sausage - 1 small cabbage - 8 oz of carrots -
6 oz of turnips - 2 small leeks - 2 cloves of garlic - 1
bunch of mixed herbs - 5 grains of pepper - 1.5 lb of
potatoes.
Half fill the pressure cooker with water and add the streaky
bacon (after soaking it in cold water for 2 hours), together
with the smoked bacon and the sausage. Close. Cook for
50 minutes. Remove froth, degrease and add the cabbage
cut into two and the vegetables, apart from the potatoes
which are cooked separately. Close. Cook for 10 minutes.
Cut the meat, lay it on a long dish and surround with the
vegetables.
PORK NOISETTES WITH PRUNES
4 slices of pork fillets, each 4 oz - .01 Qt of lard – 1 oz of
flour to add in after cooking – Salt – Pepper – 8 prunes
– 1 glass of white wine.
Separately boil the prunes in the white wine. Brown the fil-
lets in lard in the pressure cooker, season, then add the
prunes with the white wine. Close the pressure cooker and
leave it to cook for 10 minutes on a moderate heat. After
cooking, add flour to the sauce.
SWEET AND SOUR PORK
1 oz of oil – 1.5 lb of lean pork – 1 lb of tinned pineap-
ples – water – 0.06 Qt of vinegar – 3 oz of brown sauce
– 1 oz of soya sauce – Salt – 1 green pepper thinly sliced
and without seeds – 1 thinly sliced onion – 1 chopped
clove oil garlic – 0.03 Qt of corn starch – 0.5 Qt of water.
First drain the pineapples and keep the syrup. Brown in oil
the pieces of pork in the pressure cooker, making sure all
parts are sealed. Add water to the pineaaples syrup to make
up 0.3 Qt and add this to the pork along with the vinegar,
sugar, soya sauce, onions garlic and green pepper. Bring to
boil and stir well to dissolve the sugar. Close the pressure
cooker and leave it to cook for 12 minutes.
Open the pressure cooker, add the pieces of pineapple and
corn starch, having previously soaked it in 0.5 Qt of water.
Bring to boil and continue stirring until the sauce thickens.
Serve warm.
UK–19
Summary of Contents for 5 L
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