The message
from (Alastair) contains these words:

My recipe book suggests having it with cold meat. Would anyone care to
elaborate...

Well, good with roast as well instead of redcurrant jelly with lamb.
Really excellent with goat or venison.

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/

On 10 Feb 2004 01:01:00 -0800, Alastair wrote:

My recipe book suggests having it with cold meat. Would anyone care to
elaborate...

Buy a rolled boneless pork roast. The cheapest you can find will
do.

Sear the roast on all sides in a HOT skillet.

Take a heavy casserole with a tight fitting lid, put a rack in
the bottom, add about 1/2 cup of wine vinegar, a few peppercorns,
a bay leaf or two, a few whole allspice berries. Put the seared
roast on the rack (up out of the vinegar), bring to a boil,
reduce heat to the lowest setting, put on the lid, and leave the
house for the day.

When you return, a delicious aroma will fill your house, and the
pork will be tender and delicious.

Eat some while hot, chill the rest, and then use it as an excuse
to spring your quince jelly on your family.

QED


--
Rodger Whitlock
Victoria, British Columbia, Canada
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