water gate inn's intoxicated loin of pork
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This recipe is from "The Second Ford Treasury of Favorite Recipes from Famous Eating Places" published in 1954. This recipe was from the Famous Water Gate Inn.
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method
Bake
Ingredients For water gate inn's intoxicated loin of pork
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1pork loin roast
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1/4 cbacon fat
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3cloves of garlic, cut
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1/2 cparsley, chopped
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claret wine, to cover
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2 cbeef stock
- SEASONINGS
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2 Tbspsalt
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1 Tbsppepper
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1 tspnutmeg
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1/2 Tbspsage
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1/2 Tbspmarjoram
- BOUQUET GARNI
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1large bay leaf
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1sprig of thyme
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2sprigs of green celery leaves
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11 inch piece of horseradish root
How To Make water gate inn's intoxicated loin of pork
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1Rub pork well on all sides with the seasonings. Sear it in hot bacon fat containing cut cloves of garlic and chopped parsley.
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2Put pork in baking pan. Add bouquet garni tied up with heavy white thread. Cover with claret and bake at 375 degrees, allowing 30 to 35 minutes per pound. Turn the meat once in a while as it roasts.
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3When the pork is done the wine will have evaporated. Remove meat; pour in beef stock. Brown some flour and mix with little stock. Pour this roux into remaining stock and, stirring, heat to boiling.
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