Elizabethan Pork


4lb pork, cubed, cooked with 8 tbsp oil
1 lb onions (sliced), 6 garlic cloves
2½ oz flour, 1.5 pts red wine
½ - 1 pint cold water (add at end to cool down before putting in fridge)
2 level tsp mace
2 level tsp medium hot curry powder
½ level tsp cayenne
2 level tsp celery seeds
2 sprigs - marjoram, thyme, sage, rosemary - or more
8 oz stoned ready to eat apricots
8 oz large stoned raisins
8oz large stoned semi dried dates
Finely grated rind and juice 2 lemons
4 small dessert apples, thickly sliced, put into juice of 2 oranges
4 level tsp soft light brown sugar
To garnish: 4 oz walnut halves

1. Brown pork in oil in frying pan, in batches, then in same pan
2. brown onions, add flour, wine, then garlic, mace, curry powder, cayenne pepper, celery seeds, s&p. Add herbs, together with apricots, raisins, dates, lemon rind and juice and orange (juice only).
3. Put pork and sauce into casserole and cook 2 hours, stirring occasionally.
4. Serve garnished with marjoram sprigs, walnut halves and orange strips.
5. Serves 13

Also see: http://www.elizabethan.org/compendium/46.html