Choose a piece of ham or bacon about 3-4 lbs in weight and soak it for 2 hours (if necessary). Put it in a stew pan with cold water to cover it completely. Bring to the boil and simmer for an hour. Remove joint, partly cooked from the water, draw off skin and put it in a casserole or pan which is just large enough to hold it. Pour over it about ⅔ pint of dry still cider. Put the lid on the casserole, and if it is not a close-fitting one put several layers of greaseproof paper over the casserole before putting on the lid. Put in a moderately hot oven for a further hour, when the joint will be cooked (we usually cook this dish on the top of the stove).
Prepare the sauce by melting in a thick pan 1½ oz, of butter into which is stirred 2 oz . of plain flour. Stirring all the time, let the mixture cook on a gentle heat until it is a light brown colour and smells like hazelnuts. Too high an initial heat precludes - later on - a satisfactory absorption of the liquid, in this case cider, with the flour. When the roux has reached a russet hue, take ½ pint of the liquid from the casserole, removing the fat, and pour it while still hot onto the roux, stirring until the flour and butter paste has absorbed it. Then simmer for 7 minutes. This sauce should not be very thick, and if it is, it must be diluted with more of the cider from the casserole. Taste for seasoning and add a little black pepper. Serve separately.
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