400 g cold roast pork
2/3 cup (150 ml) 1/4 pt stock made with bones, trimmings, and bouquet garni or general household stock
2 medium sized onions (200 g approx)
1 medium sized cooking apple (200 g approx)
2 tbsp butter or margarine
2 tsp plain flour
a pinch of dry mustard
salt and pepper
1 tsp lemon juice
1. Cut the meat into neat cubes.
2. If making stock, use any bones and trimmings from the meat and boil them for at least 1 hour with some trimmings of root vegetables and a bouquet garni. Strain and measure the stock.
3. Skin and chop the onions finely; peel and core the apple and chop it coarsely.
4. Melt the fat in a saucepan and fry the onions until lightly browned.
5. Add the apple, cover the pan loosely with a lid, and cook gently until the apple is tender but not pulped.
6. Sprinkle over the flour and mustard and cook gently for 3-4 minutes, stirring all the time.
7. Gradually add the stock and stir until boiling. Season to taste.
8. Put in the meat and lemon juice, replace the lid and simmer for about 30 minutes. Do not allow to boil.
9. The meat can be served in a border of rice or mashed potatoes, or garnished with toasted croutons.