400 g cold lean pork
2 tsp chopped parsley
1/4 tsp dried sage
1/4 tsp dried mixed herbs
1/4 tsp grated lemon rind
a pinch of grated nutmeg
salt and pepper
250 ml cooled and jellied brown or white stock
2 tsp chopped parsley
1/4 tsp dried sage
1/4 tsp dried mixed herbs
1/4 tsp grated lemon rind
a pinch of grated nutmeg
salt and pepper
250 ml cooled and jellied brown or white stock
method
1. Cut the pork into small pieces, 5mm thick (approx). Add the herbs, lemon rind, nutmeg, salt and pepper to taste, and mix together.
2. Press the seasoned meat tightly into an ovenproof mould or basin.
3. Heat the jellied stock and fill up the mould or basin with it.
4. Bake in a moderate oven, 180°C, Gas 4, for about 1 1/2 hours.
5. Leave until cold, and then turn out to serve. Cut in slices.
2. Press the seasoned meat tightly into an ovenproof mould or basin.
3. Heat the jellied stock and fill up the mould or basin with it.
4. Bake in a moderate oven, 180°C, Gas 4, for about 1 1/2 hours.
5. Leave until cold, and then turn out to serve. Cut in slices.
serving amount
serves 4 - 6
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
