| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Pork |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork loin |
|
|
Flour |
|
|
Salt & pepper |
| 2 |
|
Onion, thinly sliced |
| 1 |
ts |
Ginger |
INSTRUCTIONS
Wipe meat with wet cloth and season well with salt & pepper and the ginger.
Dredge with flour and place in roasting pan in a hot oven (400-F) until
meat is brown. Reduce heat to 350-F and roast for three hours. Add 1 cup
hot water and the sliced onions after the first hour and baste every 15
minutes. When roast is finished, remove to hot platter and to the liquid in
the pan add 2 Tbsp flour, stirring until blended. Pour in 1 1/2 cups of
water and cook, stirring constantly, until mixture is thick. Serve as a
gravy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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