Ingredients
8 oz prunes, soaked, stoned
1 and chopped
1 (reserve the soaking
1 liquid)
3 oz fresh white breadcrumbs
2 tbsp onions,chopped finely
1 a little butter
2 filets pork, trimmed and cut
1 in half crosswise
1 salt and black pepper
3 oz butter, melted
1 1/2 oz flour
1/4 pt water or pork stock
1/4 pt double cream
1 dash brandy
Directions
To make the sauce less rich, replace the cream with milk. Set oven to
350/F or Mark 4. Mix prunes and breadcrumbs together. Lightly fry
onion in a little butter and mix with the prune mixture. Cut each
pork fillet in half lengthwise and spread lower halves with the prune
mixture. Cover with the top halves and tie with string. Dust fillets
with seasoned flour, adding extra seasoning if desired. Place in an
ovenproof dish, pour melted butter over, cover and cook for 40
minutes. Remove from oven and pour off liquid into a pan. Return
fillets to oven and cook, uncovered, for further 15 to 20 minutes to
brown. Blend the flour into the liquid, then add reserved prune
liquid and water or stock. Bring to boil, stirring; boil for 3
minutes. Stir in cream and brandy and heat through; do not boil.
Remove strings from fillets, place on a dish and pour the sauce over.
Servings: 2 servings
Pork With Prunes(English) Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
Academics have tracked the existance of recipes back into the distant past, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. However, sadly, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years there are a couple of recipe books published in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich people of those days. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve the most extravagent banquests, and as a result cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Pork With Prunes(English) recipe.
