Ohhh,boy! you guys got me mouth a'waterin' for pork.

The spirit of reciprocal obligation therefore impells me to share my favorite pork recipe,dating from England in the 18th century.

Mitton of Pork.

Take a deep casserole dish,preferably round,perhaps 6"deep by 10" square or round,cover the bottom with thick rashers{slab bacon for you yanks}spread stuffing on top for 3/4",composed of breadcrumbs,finely diced onions,sliced pickles and mace.

Cover with another layer of rashers,sprinkle with mace,bake at 375 for 1 hour or so or until top layer is lightly browned,turn upside down,slice and enjoy!

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