Elizabethan Pork
Presumably only for rich Elizabethan as the peasant probably survived on leaves and twigs!  It's interesting to realise that food at that time was so interesting, there was an increase in the range of foods, available, the exotic and mysterious East and from the New World. Decoration was incredibly important at that time, especially for feasts and banquets.  Most foods were cooked over an open flame, although the rich had other methods of cooking, such as spit roasting.  Communal ovens for the less well off increased the range of dishes.  Other Elizabethan recipes will be found at: http://www.elizabethan-era.org.uk/old-elizabethan-recipes.htm


Serves 8



2 lb pork, cubed
4 tbsp oil
1/2lb onions (sliced)
3 garlic cloves
1.5 oz flour 
15 fl ozs red wine
1 level tsp mace
1 level tsp medium hot curry powder
1/4  level tsp cayenne
1 level tsp celery seeds
1 sprigs - marjoram, thyme, sage, rosemary - or more
4 oz stoned ready to eat apricots
4 oz large stoned raisins
4 oz large stoned semi dried dates
Finely grated rind and juice 1 lemon
2 small dessert apples, thickly sliced, put into juice of 2 oranges
2 level tsp soft light brown sugar
To garnish: 4 oz walnut halves, orange strips

Method:

1. Brown pork in oil in frying pan, in batches
2. In same pan, brown onions 
3. Add flour, wine, then garlic, mace, curry powder, cayenne pepper, celery seeds, s&p. 
4. Add herbs, together with apricots, raisins, dates, lemon rind and juice and orange (juice only)
5. Put pork and sauce into casserole and cook 2 hours, stirring occasionally
6. Add water to make to correct consistency (cold if you wish to put in the fridge)
7. Serve garnished with marjoram sprigs, walnut halves and orange strips