2 meats with rind, cut into pieces
1/2 cup of water
1/4 teaspoon grated ginger
2 tablespoons of butter or margarine
1 tablespoon of allspice
1 tablespoon of orange liqueur (Curaçao, Grand Marnier or Cointreau)
1 tablespoon of English sauce
1 pinch of salt
2 meats with rind, cut into pieces
1/2 cup of water
1/4 teaspoon grated ginger
2 tablespoons of butter or margarine
1 tablespoon of allspice
1 tablespoon of orange liqueur (Curaçao, Grand Marnier or Cointreau)
1 tablespoon of English sauce
1 pinch of salt
Heat the meat and water over low heat
Cook until the meats are tender
Remove from heat and blend in a blender
Return to the pan and add the remaining ingredients
Cook for 5 minutes, stirring constantly
Serve with 1 cup of sauce.
