INGREDIENTS

INSTRUCTIONS

STUFFING
To make the stuffing, mix all the ingredients together, then pass through a
mincer or process until smooth.
Now the tricky but by no means impossible bit - making cuts in the fillets
so that you can open each one out flat in a rectangle. Using a really sharp
knife make a cut along the length of each fillet, from one end to the
other, about a third of the way up its thickness, without cutting right
through to the far side. Now make a similar cut along the other side, about
a third of the way down from the top, from one end to the other and again
without cutting right the way through. If this sounds confusing, think in
terms of cutting the meat so that it concertinas neatly.
Open the meat out flat and sandwich each piece between 2 sheets of
greaseproof paper. Using a rolling pin flatten it out to form a fairly
large rectangle. Don't get too enthusiastic or you'll end up with holes.
Season with salt and pepper.
Divide the stuffing between the two pieces of fillet, making a nice sausage
down the length of each one, and flipping over the ends to enclose the
filling. Roll it up neatly and tie firmly along its length, or sew it up
with a needle and thread.
Preheat the oven to 180C/350F/gas 4. Grease a roomy roasting tin generously
with half the lard and lay the stuffed fillets in it.
Snuggle the potato slices around the meat and dot the whole lot with the
remaining lard. Spoon over 4 tablespoons of water. Cover with foil and bake
in the oven for 1 hour, basting occasionally. The potatoes and pork should
be fairly well cooked by this time.
Uncover, raise the heat to 200C/400F/gas 6. Baste the meat and potatoes
with their own juices and return to the oven for a final 10-15 minutes to
brown lightly. Serve the fillet sliced, with the potatoes and any pan
juices that they haven't sopped up.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: The half has never been told”