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Ribs of pork with prunes and apples




Source of Recipe


Old cookbook
Soak eight prunes in water overnight.
Wipe the pork which should have the bones chopped by the butcher, and then rub in some salt and pepper.
Peel and core four apples and cut them into slices and place them on the bony side of the ribs with the prunes. Roll up the joint as tight as possible and tie in round in three places. brown on all sides in a deep pan, then pour in 2 cupfuls of boiling water. put on a close fitting lid and let the joint cook gently for about 2 hours. If the water seems to dry up, add some more from time to time. Remove the ties, cut the joint neatly into pieces and place on a hot dish surrounded by apples and prunes. Make a gravy in the usual way.