| How To Cook: |
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1. Cut the pork into large dice and marinade for 24 hours in the wine with the onions, herbs, etc.
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2. The next day take it out and drain it.
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3. Melt the lard in a heavy saucepan and brown the meat over a brisk heat; sprinkle with flour and let this color.
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4. Add the strained marinade liquor and salt, and then cook for 2¼ hours, stirring frequently.
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5. When the meat is cooked, add some pig's blood thinned down with fresh cream.
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