No. 967 — Pork Roast with Prune Sauce
English historical translation of Molokhovets recipe No. 967 from the 1901 Russian cookbook, retaining original methods and measures.
Take a small piece of fresh ham, pound it, remove the skin and soak in cold water.
Put it in a saucepan with ½–1 glass of wine, ½ glass of vinegar and 1½ glasses of water. Add some salt, bay leaves, allspice and juniper berries. Cover and braise on the stove, turning the meat frequently.
Boil ½ Russian pound of prunes in water until soft and rub through a sieve. Mix the purée with grated bread fried in butter; add a little sugar and cinnamon.
Thin the prune mixture with the juices from the roasting meat and bring to the boil. Slice the pork on a serving dish and pour over the sauce.
Cherry juice may be used in place of prunes.
To provide
3 Russian pounds of pork and ½–1 glass of Sauternes wine ½ glass of vinegar and 8–10 bay leaves ½ handful of peppercorns 1 handful of juniper berries | 1¼ glasses of prunes Or ½–1 glass of cherry juice ¼ French white loaf ½ spoonful of butter and 4–5 lumps of sugar ½ teaspoon of cinnamon |