Subj : 1/11 National Milk Day 3
To   : All
From : Dave Drum
Date : Fri Jan 10 2025 16:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Milk Pork
 Categories: Pork, Dairy
      Yield: 6 Servings
 
      3 lb (1.5 kg) boned pork roast
      6 cl Garlic; peeled, in slivers
           Salt & pepper
      2 tb Butter
      1 lg Onion; halved
      1 lg Carrot; halved
      2 lg Rosemary branches
      2    Bay leaves
      4 c  Whole milk
           Generous handful chopped
           - fresh chives and/or
           - parsley; for garnish
 
  Make small slits all over the meat with a sharp knife,
  inserting a sliver of garlic into each as you go. (If
  you can do this several hours or the night before
  cooking, all the better.) Rub the meat all over with
  salt and pepper. Heat the oven to 325oF/160oC.
  
  Melt the butter in a deep, lidded casserole (cocotte),
  and brown the meat well on all sides. Add the onion,
  carrot, and herbs to the pot. Pour over the milk, and
  bring to a simmer on the stovetop. Cover the dish and
  transfer to the oven until tender, about 2 hours,
  turning the meat at least once.
  
  Remove the meat from the pot and wrap in foil to keep
  warm. Remove the herbs, carrot, and onion and discard.
  The cooking juices will be curdled - ugly - but this is
  how they're meant to be. Boil them down to about a
  cup/250 ml and puree with an immersion blender. Taste
  and adjust the seasonings.
  
  Carve the meat and arrange in a serving dish. Pour over
  the sauce, sprinkle with the chives and/or parsley.
  
  Serve.
  
  http://www.foodtv.ca
  
  Yield: 6 servings
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It smells like 42-day-old tofu with a dash of diaper
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