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Matthew Fort
,
Paul Heathcote
Cutlet of Pork with Cider Potatoes, Gâteau of Black Pudding, Onions and Cabbage, and Juices Scented with Sage
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Preparation info
Difficulty
Easy
Appears in
Rhubarb and Black Pudding
By
Paul Heathcote
and
Matthew Fort
Published
1998
About
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Recipes
Contents
Ingredients
1
rib-end
loin of pork
, weighing about
2
kg
/
4½
lb
salt
and freshly ground
black pepper
Europe
United Kingdom
Main course
Gluten-free
England
Method
First, well ahead, make the Herb Juices as described on page 202.
Make the Cider Potatoes: peel the potatoes and cut them into
2.5
-
cm
/
1
inch
-thick slices. Using a