Thursday, May 22, 2008

Suckrilege....Roasted Pork in Milk

Take a piece of pork loin weighing about 1 pound, salt it, and place in a saucepan with about 1/2 of milk.Cover and simmer,until the milk is all gone;then increase the heat to brown the pork.Once the meat has browned, skim off the fat and remove the meat from the pan.Add a droplet of fresh milk to the coagulated milk remaining in the pan, mix well,bring to a boil and then spread this mixture on lightly toasted slices of bread to use as an accompaniment to the pork, which should be served hot.
A total of about 1-1/4 cups) of milk should be enough.Cooked this way,pork has a delicate flavor,and does not cause indigestion.

from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

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