No. 972 — Pork Breast with Plum, Apple or Cherry Sauce
English historical translation of Molokhovets recipe No. 972 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the breast into several pieces and boil in salted water. Once cool, coat well in grated bread and brown on both sides in the oven on a baking sheet greased with one spoonful of butter.
Mix two spoonfuls of cherry, apple or plum purée sweetened with honey or sugar with two glasses of broth or water.
If needed, add more sugar, ½ teaspoon of cinnamon, five crushed cloves, lemon zest and Madeira or port. Bring to the boil and pour over the pork breast.
To provide
Pork breast, bread and 1 spoonful of butter 2 spoonfuls of cherry or apple purée, or cherry purée as printed | ½ teaspoon of cinnamon and 5 cloves Zest of ¼ lemon and optionally 2–3 lumps of sugar 3 spoonfuls of Madeira or port |