| Pork in Ale Sauce |
| From Two Fifteenth Century Cookbooks. Edited by Thomas Austin. |
| .xvj. Fylettys en Galentyne.--Take fayre porke, že fore quarter, an take of že skyne; an put že porke on a fayre spete, an rost it half y-now; žan take it of, an smyte it in fayre pecys, & caste it on a fayre potte; žan take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; žan caste hem in že potte to že porke; žan take gode broth of moton or of beef, an caste žer-to, an žan caste žer-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; žan tak fayre brede, an vynegre, an stepe že brede with že same brothe, an strayne it on blode, lbwith ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth. |
|
3 lbs
|
Boston Butt |
|
2
|
Onions |
|
2 C
|
Beef Stock |
|
1/2 t
|
Pepper |
|
1/2 t
|
Cinnamon |
|
1/4 t
|
Mace |
|
pinch
|
Cloves |
|
1 C
|
Bread Crumbs |
|
3 T
|
Apple Cider Vinegar |
|
1 C
|
Ale |
|
1 t
|
Salt |
|
2 T
|
Olive Oil |
Take your roast & season the outside with salt and pepper. Place roast on hot grill and cook turning frequently until a meat thermometer reaches 100 degrees. Coarsely chop 2 onions and sauté in olive oil. Carve partially cooked roast into approximately serving size slices. Add pork, beef stock, and spices to the onions. Place pot back onto grill and cook for about 20 minutes. In a separate container mix bread crumbs, vinegar, and ale and allow to rest. After the 20 minutes remove approximately 1 C of the cooking liquid and add to bread crumb mixture. Combine well and then add to the pot. Add salt. Bring back to a boil and cook for and additional 10 minutes. Stir occasionally. If you like you can then remove the pork and reduce the sauce further on the stove top.
