Russian Cookbook

2 tablespoons butter
5 bay leves
2 tablespoons dried dill
1 kg boned and rolled loin or shollder of pork
100 gr white wine
500 gr fresh plums
Salt and pepper, to taste

Brush a roasting pan with oil, then sprinkle with dill and bay leaves. Put the pork in the pan, brush with the remaining butter, then sprinkle with salt and pepper. Roast in a preheated moderately hot oven (190°C/375°F/Gas Mark 5) for about 2 hours or until the pork is tender.

Fifteen minutes before the end of the cooking, put the wine in a separate heavy pan and bring to the boil, add the plums and simmer gently for about 15 minutes, until tender but still whole.

Slice the pork neatly, then place in the center of a serving platter. Remove the plums from their cooking liquid and arrange around the edge of the platter. Keep hot.

Boil the remaining plum cooking liquid for a few minutes, stirring constantly. Drizzle a few spoons of the plum cooking liquid over the pork, and serve immediately hot.

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.