Loin of pork
Salt and black pepper
A clove of garlic
A few seeds of coriander or fennel
A pint of milk to each pound of pork

Additions (optional)
A few sliced truffles
A chopped onion
A rasher of bacon cut in small pieces

"For this you need a piece of loin of pork, boned and with some of its fat removed. If you are going to cook it in the true Bolognese manner, you will prepare it overnight by sprinkling with salt and pepper and leaving till morning, but this treatment is not absolutely essential if time is at a premium. If you are preparing the meat the day you are cooking, sprinkle it with salt and black pepper before rolling it up, and it is an improvement if a clove of garlic is sliced thin and rolled up in the centre of the meat, together with a few seeds of coriander or fennel. Use a saucepan that is more or less the size of the Voued joint, and when the pork is ready for the pan, heat a little utter in it and brown the pork all over. Heat the milk, allowing roughly a pint of milk to each pound of pork, and pour over the meat. Cover the saucepan and allow

to simmer gently for an hour or a little longer; uncover, and allow to cook for another half hour, by which time the quantity of liquid will be reduced considerably, and it should be a golden brown in colour. Take care that the saucepan does not go dry; if there is any danger of this, add a little more hot milk. The joint is excellent hot, served with the sauce from the cooking, and if you are able to add a few sliced truffles to this it is all the better.

Another addition is that of a chopped onion and a rasher of

bacon cut in small pieces, and cooked in the butter before the pork is browned."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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