Fresh-Pork Sandwich

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


Butter a thin slice of dark or light rye bread and cover with thin slices of roast fresh pork. Top with a spoonful of cold orange-flavored red cabbage and a cooked prune. Garnish with quartered thin orange slices.