Fillets of Pork in Jelly

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 pork fillets, well trimmed
  • 1 calf’s foot (split by the butcher, well washed)
  • ½ bottle red wine

Method

The fillets should be laid in a fish kettle (since a pork fillet is generally about 12–14 inches long), with a calf’s foot and the onions, and simmered in half a bottle of red wine, pints water (