Russian Cookbook

1 kg boned and rolled loin or shoulder of pork
5 garlic cloves, peeled and cut into halves
2 tablespoons butter
3 dill sprig
3 bay leaf
1 cups milk
Salt and pepper, to taste

Make a few incisions in the pork with a sharp knife, then insert your halves of garlic.

Melt the butter in a large flameproof casserole, add the pork and fry over moderate heat until browned on all sides. Add the dill and bay leaf, then pour in the milk and bring slowly to the boil.
Cover and cook in a preheated moderate oven (160°C/325°F/Gas Mark 3) about 3 hours until the pork is very tender, turning it over during cooking.

Transfer the pork to a serving dish. Boil the milk rapidly for a few minutes to reduce, discard
the dill and bay leaf and serve immediately, with the sauce handed separately.

1. Russian Roast Pork with Plums (Svinina zapechenaya v slivah)
2. Russian boiled pork in cabbage (Otvarnaya svinina v kapuste)
3. Russian Pork Ribs and Cabbage (Svinnie Rebra s Kapustoi)
4. Russian pork escalopes stuffed with ham (Eskalop s vetchinoi)
5. Russian Beef Stew with Sour Cream (Ragu v smetane)