Description
Original title: 401) Roast pork (option)... In the distant 1816... This cookbook "How to run the household. Manual for holders of pensions and Housewives", or rather, her battered cooking part, I got "inherited" from my late grandmother Zina in 1972. Special delights in cooking (dishes that we ate in those days, not name) was not; who he "snatched" in stores, and was prepared in haste and are not prepared, especially once the whole country was carrying "labour watch". And suddenly, this battered BOOK (which book can't be called), the unfamiliar name - "Capers... Broccoli... Zucchini... ", etc., fascinated the imagination - it was a journey into the distant past - in 1816. Here is a little trip I suggest you do. And be careful, our ancestors knew a lot about food and cooking, try to do it the way they did, and you will not regret you. ... For cooking is better to use pigs to 8 months, because they have a sweet meat and layers of fat are almost absent, older pigs are only suitable for semi-finished products, sausages, mayonnaise (do not confuse with modern meaning of this word) and dishes for the servants... (quote)
Ingredients
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Pork
1000 g
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Butter
150 g
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Flour
1 Tbsp
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Coriander
0.5 tsp
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Paprika sweet
0.5 tsp
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Ginger
0.5 tsp
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Barberry
1 tsp
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Basil
2 tsp
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Salt
0.4 tsp
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Water
1.5 cup
Cooking
Pork wash, dry with a cloth or towel, chop finely (I cut about 2х2х2 cm); a small digression - in brackets I will give own comments to make it clear what was going on... and sometimes advice - try to stick to them - these techniques are tried and tested over many years, and I apologize for the photos - shot on a mobile phone.
On a good warm (but not hot) pan put oil (70 g)
Heat it until completely melted (which is why the oil should not bleed), increase the heat to high and pour the crumbled meat (I try to keep the original text of recipe), making sure that it is not burnt
Fry it until Golden brown and the complete disappearance of the fluid, stirring constantly with a wooden spoon (really, it is time-consuming - not to allow the meat to burn, and be careful not to salt anything other than oil - I have it took about 30 minutes, but do not desiccate)
Remove from heat, cover
Now I will speak my own words without being distracted by multiple deviations at different ways of making sauce. Prepare spices: sweet paprika, coriander, currant, Basil and ginger (do not use in this recipe fresh herbs - it turns out somehow tasteless, and do not add anything else - no onion, no garlic, no other peppers - they beat the flavor and aroma of our spices. Honestly, it is checked on personal experience)
So, our sauce (here it is necessary to do everything very quickly and carefully, prepare in advance 1.5 cups of hot water): heat oil in a pan and sift 1 tablespoon (with a slide) of flour into the hot oil (with fire removed)
Fry the flour until slightly Golden
Very quickly stir, put on the heat and begin to add a little water - about 1 Cup, while continuously stir our sauce - it should thicken, but not burn, remove from heat
Set aside, place in the pan with the sauce our spices and salt, stir
The remaining 0.5 Cup was already cold water in one gulp pour in the sauce and stir until smooth. The sauce should not be steep, as it needs to liquefy to a state of liquid sour cream
Put the pan with the meat on the stove (this is original) on a moderate heat (removing the lid) and cover with the sauce, gently and continuously stirring with a wooden spoon until cooked, making sure not to overheat
Roast is ready when the sauce starts how to scatsa (it's really like alexisa cream) and the fat and oil begins to ooze from it (oil will float to the surface) (photograph was already once, two hands were busy). Aside from the heat, cover and let rest for 15-20 minutes. (But the next phrase in 1972 killed me on the spot): Serve as a garnish for salads, boiled potatoes, artichokes, roasted onions, (... etc. and list all the rooms of the recipes, which are served as a side dish is a simple dish. But that's another story...) WELCOME to 1816!
And here is the source of the recipe, the prescription *401)photograph cannot list all torn, and it is the main
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