Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 101

1.Leave the hock of pork in cold water all night to remove some salt.

2.Put it in a pot with enough ccld water to cover.

3.Boil it till the meat leaves the bone quite clean.

4.Lift out the pork and take all the bones out.

5.Put the bones back into the liquor and simmer whilst you prepare the meat.

6.Salt and pepper the meat and add a little fresh sage chopped fine if you like it.

7.With a knife and fork cut up the whole of the meat, etc., quite fine.

8.Strain the liquor on to it (there should be only about 1/2 a pint).

9.Mix well, taste for seasoning and pour into a well wetted basin.

10.Turn out when cold.

[N.B.—At Norwich these hocks can be bought from 1s. to 1s. 6d. each (1930).—ED.]