Pork
2 lb lean pork
11/2 tbsp butter or lard
3 tbsp flour
1 Chicken stock cube or water
1 small onion, sliced
1 bay leaf
2 cloves
1 tsp salt
11/2 tbsp vinegar or 1 wineglassful of red wine
1/2 cup ( 8 fl oz ) pig's blood ( optional
)
Dice the pork into 2 1/2 inch ( 5cm
) cubes.
Brown the butter and flour, then slowly add boullion or water, onion,
bay leaf, cloves and salt, stirring all the while and cook for a few
minutes.
Add the meat and cook slowly for 30 minutes.
Add the vinegar or red wine and continue to cook slowly until done, about
45 to 60 minutes.
Put the mixture in a warm dish and stir the blood into the sauce, strain
and pour over the meat.