Unicorn (Unicorn@Indenial.com)
Thu, 31 Dec 1998 09:53:22 -0500
Today's food funny comes from two-time pen-pal Claude Eaton. Please
address all complaints of political incorrectness to him at
<Claudeaton@aol.com>.
Then there was a little grain of wheat who went to sleep in the field
and woke up in a loaf of bread. "My God! I've been reaped!" She
screamed.
German Roast Pork with Madeira Sauce
3 to 4 lb (1.5 to 2 Kg) boneless pork roast
Peel from 1 lemon
2 bay (laurel) leaves
Salt and ground white pepper to taste
2 Tbs (30 ml) red wine vinegar
1 cup (250 ml) dry white wine (may substitute water)
2 Tbs (30 ml) flour
1/2 cup (60 ml) Madeira wine (optional)
Place the roast in a roasting pan, and scatter the lemon peel and bay
leaves around it. Add the salt, pepper, white wine (or water) to the
roasting pan, and roast at 325F (160C) for 2 to 2+1/2 hours, until the
internal temperature reaches 170F (75C). Baste the meat with the pan
juices every half hour. When roast is done, remove from the pan and
skim and discard the fat off the top of the pan juices. Mix the flour
with the Marsala wine and add to the pan juices, stirring constantly
with a wire whisk over low heat until the juices thicken slightly.
Slice the meat and spoon the sauce over it, or serve the sauce in a
bowl at the table for diners to add their own. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Thu Dec 31 1998 - 10:04:42 EST