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  Added: Aug 19, 2011  •  Visited (442)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Bodil's Pork Speciality
What You Need:
  • 2 fillets of pork
  • 6 sage leaves
  • 2 oz butter
  • Seasoning
  • 2 onions
  • 6 oz button mushrooms
  • 1½ oz flour
  • ¾ pint stock
  • 8 oz shelled peas
  • 4 tablespoons tomato puree
  • 12 - 18 asparagus tips
  • 4 bay leaves
  • Boiled rice

  • How To Cook:
    1. Cut the meat into slices.

    2. Melt the fat in a pan and fry the meat until it is brown on both sides, then put it into a casserole.

    3. Slice the onions and fry them in the fat until tender and lightly colored, then add this to the meat, draining off as much fat as possible.

    4. Add the flour to the pan and heat gently until it has browned, then gradually add the stock.

    5. Bring to the boil and put in the tomato puree, bay leaves and sage.

    6. Season well, pour over the pork and put into a moderate oven (350°F) for ¾ hour.

    7. Peel the mushrooms and pour boiling water on to them, leave for 3 minutes, drain well and add these to the casserole.

    8. Cook the peas and asparagus tips separately and add them for garnish.

    9. Serve with boiled rice.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Mushroom
    Main Ingredient » Vegetables » Asparagus

     





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