MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Pork
Categories: Pork, Dairy, Vegetables, Herbs
Yield: 6 Servings

3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish

Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If you
can do this several hours or the night before cooking,
all the better.) Rub the meat all over with salt and
pepper. Heat the oven to 325ºF/160ºC.

Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.

Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and purée with an immersion blender. Taste
and adjust the seasonings.

Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley. Serve.

http://www.foodtv.ca

Yield: 6 servings

Meal Master Format by Dave Drum - 07 June 2008

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benjamin Franklin's Milk Punch
Categories: Booze, Dairy, Spices, Citrus
Yield: 2 Quarts

6 c Brandy
11 Lemons
2 c Lemon juice
4 c Spring water
1 Fresh grated nutmeg
1 1/8 c Sugar
3 c Whole milk

Zest eleven lemons. Squeeze 2 cups of lemon juice.
Steep the lemon zest in the brandy for 24 hours.
Strain out the lemon zest.

Add 4 cups of spring water, 1 freshly grated nutmeg,
2 cups of lemon juice, and 1 1/8 cups of sugar to
the brandy. Stir until the sugar dissolves.

Bring 3 cups of whole milk to a boil.

As soon as the milk boils, add it hot to the brandy
mix and stir. The heat, lemon juice, and alcohol will
begin to curdle the milk.

Let the punch stand for 2 hours.

Strain the punch through a jelly bag (or pillow case)
until clear. Serve cold.

Franklin's Milk Punch recipe shares characteristics of
two types of beverages--possets and syllabubs. Possets
combine hot milk with ale, wine, or brandy, sugar, and
spices. Heat and alcohol curdle the milk. Possets were
used as remedies for colds, and were consumed from the
spout of a posset cup, which let one drink the whey
from the bottom and eat the curd later. Syllabubs
combine milk with wine and lemon juice (or other
acids); the acid from the wine and juice curdle the
milk. Served in a glass, the foamy curd of the syllabub
is eaten with a spoon and the punch drunk.

From: http://www.masshist.org/database

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