COOK WITH ELIZABETH Creamed Pork Polls

Press, Volume CIII, Issue 30453, 29 May 1964, Page 2

COOK WITH ELIZABETH Creamed Pork Polls

This week’s five star special for entertaining is this recipe for Creamed Pork Rolls. To make it, have the butcher cut four thin slices from the widest part of a leg of pork. It is not an inexpensive dish this, but definitely one you will remember. This will make eight meat rolls; if you are catering for men it is best to allow two a head, if for women, one will be a serving. Ingredients: 4 fairly thin slices uncooked leg of pork. 2 apples 16 soft prunes Ground ginger Salt and pepper 2oz butter 3 good tablespoons flour 2 teacups water 1 meat cube or spoonful of beef bouillon powder 1 eup hot water j tin evaporated milk. Method: Remove outer skin and all bone from the meat

and cut each slice into two strips, as even in size as possible. Beat each flat with a roiling pin and sprinkle each with a pinch of ground ginger and a dusting of salt and pepper. Place on each an apple segment and two stoned prunes and roll up firmly, securing with toothpicks. Heat 2oz butter in a pan and in it fry the rolls until browned on all sides. Add a cup of hot water into which a meat cube or bouillon powder has been dissolved, cover closely and simmer gently for 45 minutes when the liquid will have almost disappeared. Lift the rolls into a casserole. Blend flour into the pan and stir in two teacups of water and half a tin of evaporated milk. Season with a little more salt if needed and when quite smooth and boiling pour over the meat rolls after removing the toothpicks. Cover and cook gently in the oven for half an hour. It may be made ahead and the oven part of the cooking done to heat thoroughly before serving.