• 1¼ lb. cold roast pork
• 2 onions
• 2 apples

Cut the meat into neat dice—any bones and trimmings may be boiled (for at least 1 hr.) to make the stock. Finely chop the onions and coarsely chop the apples. Melt the fat in a saucepan and fry the onions until lightly browned. Add the apple and cook with lid on until tender but not pulped. Sprinkle in the flour and mustard and stir and cook gently for 3–4 min. Add the strained stock, bring to