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KATRINPLONNON STACKAD SLASKKARRE (Pork Loin Larded with Prunes), Swedish
Wipe meat with damp cloth, remove excess fat and lard the surface in even rows with halves of prunes. Insert the fruit as deeply as possible into the meat. Rub meat with mixed seasonings and soon on all sides, baste with a little prune juice, cover and braise slowly about 2 hours. Baste with juice and water several times while cooking.
Cut the meat away from the bone in one piece; slice and place slices back on the bone. Skim the pan juice and thicken with the flour stirred to a paste with cold water. Serve with browned potatoes, peas, apple sauce, stewed prunes and gravy. Serves 6.
Hint: To give added flavor to the gravy, cook with the meat 1 stalk celery, cut in pieces, 1 small carrot, cubed, and 1 yellow onion, sliced.
Contributed by Mrs. A. Werga, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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