No. 969 — Marinated Roast Pork with Madeira
English historical translation of Molokhovets recipe No. 969 from the 1901 Russian cookbook, retaining original methods and measures.
Take a piece of fresh, unsalted pork, remove the skin and marinate for two or three days in one glass of vinegar, ½ glass of Provençal olive oil and one glass of Madeira. Add bay leaves, an onion, tarragon and some salt.
Remove from the marinade and roast on a spit in front of a strong fire, basting with the same vinegar mixture. When half cooked, transfer to a sauté pan, add the marinade, cover with paper and finish roasting in the oven.
Alternatively, roast directly on a baking sheet, adding some of the marinade first and then basting with the pan juices.
An hour before serving, sprinkle with grated dark bread and ½ spoonful of finely chopped lemon zest. Continue roasting without further basting. Serve with boiled potatoes.
At serving, pour over rich sauce No. 470 mixed with the degreased roasting juices, or use cherry sauce No. 427 or redcurrant sauce No. 428.
To provide
3 Russian pounds of pork and 1 glass of vinegar ½ glass of Madeira ½ glass of Provençal olive oil | Pepper, bay leaves and 1 onion Lemon zest, tarragon and bread |