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Title: A Dish Of Elizabethan Pork
Yield: 16 Servings

Ingredients

      4 lb pork leg
      1    celery head; sliced -=or=-
      1    fennel head; sliced
      2 md onions; sliced
      8 oz apricots; fresh/tinned
      4 oz raisins; stoneless
      1    lemon; zest & juice
      1    orange; zest & juice
      2    apples; cox's best
      4 oz dates; stoned
      1 tb clover honey
      1 oz flour
      4 tb oil
    1/2    bott. red wine
      1 lg sprig thyme
      1 lg sprig marjoram
      1 lg sprig rosemary
      1 lg sprig sage -=or=-
      1 ts each of dried herbs
      3    cloves garlic; crushed
      1 ts powdered mace
      1 ts black pepper; ground
      1 ts curry powder
      4 ts salt
 
  ------------------------OPTIONAL  IF USING CELERY-------------------------
    1/2 ts fennel seeds

Instructions

Trim the pork off the bone and discard excess fat, leaving a little.
Cut into 1" cubes. Heat the oil until it is smoking, and fry the pork
lightly, a little at a time, removing each batch to a side plate as
it is done. Fry the sliced onions in the fat remaining in the pan.
Return the pork to the pan and sprinkle with the flour, stirring it
in well. Add all the herbs and spices - you may tie fresh herbs in a
bundle if you want, or put dried herbs into muslin. (Not essential at
all).
Shred the celery or fennel as finely as possible and add to the
pan. Add the split and stoned apricots and dates and the peeled,
cored and sliced apples together with the citrus zests and segments
(remove bitter white pith before segmenting, and removing pips). Add
the raisins, the garlic, salt and curry powder. Transfer to a large
ovenproof casserole (dutch oven) if the frying wasn't done in one,
and pour over the wine. Bring to the boil, and boil 5 minutes to
eliminate alcohol. Cook in a low (Mk 2 275 F) oven for 2 1/2 to 3
hours until the pork is thoroughly tender.
Remove the herbs and serve - plain boiled rice goes very well with
this dish which predates the use in Europe of potatoes.

Recipe adapted from "Fine English Cookery" Michael Smith by IMH
Georges' Home BBS 2:323/4.4

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