Total cooking time: allow 20 minutes per pound plus 20 minutes
extra. Wash the joint, place in a saucepan, cover with water, add the
bay leaves and bring to the boil. Cover and simmer for half total
cooking time. Remove from the pan and discard liquid. Set oven to
375/F or Mark 5. Remove the skin from joint, score the fat and press
in the cloves. Place in a roastina tin, pour the syrup over the fatty
sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
bake for remainder of cooking time. Baste with the liquid 2 or 3
times. Twenty minutes before the end of cooking time add the peach
halves, reserving the juice, and sprinkle with chopped chives. When
cooked, remove the joint and the peaches. Add the peach juice to the
tin and boil rapidly to reduce to make a sauce; serve separately.
FIV1.'V77
Posted to the mm-recipes mailing list by "ray.watson"
<ray.watson@ukonline.co.uk>
Hi All
Taken from a booklet called Favourite Peak District Recipes. The Peak
District is a beautiful part of the UK and if you get the chance
take a trip there.
Happy Cooking Ray
Posted to MM-Recipes Digest V3 #244
Date: Sat, 7 Sep 1996 10:19:03 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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