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Put the pork into an oblong Pyrex or other flameproof baking dish that will just hold it comfortably. Mix the milk with the lemon juice and pour it over the pork. Cover the dish lightly and leave overnight in a cool place. When ready to cook, lift the pork out of the milk mixture and pat it dry. Season with salt and pepper. Heat the butter in a skillet and brown the pork lightly all over. Put the pork back into the dish with the milk together with the pan drippings, and bake it, uncovered, in a preheated moderate (350 F.) oven for 1-1/2 to 2 hours, or until the pork is tender. Lift the pork out onto a warmed serving platter and remove the string tying it up. Skim the fat from the sauce and pour the sauce into a saucepan. Reduce it over brisk heat to 1-1/2 cups. Pour it into a sauceboat and serve separately. Slice the meat and serve hot with rice or potatoes and a green vegetable. |