2 tbsp. butter
1 c. water

FOR THE STUFFING:

2 c. fresh white bread crumbs
1 tsp. each fresh chipped thyme & sage
1 med. onion
1 tbsp. chopped parsley
2 tbsp. melted butter
Finely grated peel & juice of 1/2 lemon
A pinch of mace
Milk
Salt & pepper

Sprinkle the bread crumbs with just enough milk to moisten them but do not make them soggy; about 1/4 cup should be enough. Add all the other ingredients and mix well. Some cooks add an egg to the stuffing, but it can harden. There are 2 ways of stuffing pork steaks. The first method is to lay the stuffing on one flattened steak, cover with the other and secure with skewers or twine. The other way is to roll up the steak with the stuffing, so that you have short chunky rolls which are then secured with skewers or twine. Whichever way is chosen, they are then rubbed with butter and lightly seasoned, and then put into a roasting pan if they are being roasted in a casserole if being braised.

One cup of water is added to the roasting pan, it is covered with oven foil and roasted in a moderate to hot oven (350 to 400 degrees electric; gas regular 4-5) for about 1 hour. They can be turned half way and basted. The addition of an unpeeled but quartered orange to the liquid is not traditional, but gives a marvelous sweetness to the pork. The gravy is reduced over a hot flame, or thickened as desired. Pork steaks are good either hot or cold.

For braising, the stuffed steaks are put into a casserole with stock or water added and finely sliced root vegetables. Again, a little grated orange peel gives a fine flavor. The lid is put on and it is cooked in a slow to moderate oven (275 to 300 degrees electric; gas regular 2-3) for about 1 1/2 hours.