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Porkol, Bucharest

Cut one and a half pounds each raw, lean pork and raw beef into one-inch square pieces. Heat two tablespoons melted butter in a braising pan, add the articles, season with a good teaspoon salt, a light teaspoon paprika and cook for twenty minutes, occasionally stirring meanwhile. Add two tablespoons flour, briskly shuffle the pan while cooking for two minutes, pour in one and a half pints cold milk, two gills cream, and mix well until it comes to a boil. Tie in a bunch two branches parsley, a bean garlic, branch chervil, sprig thyme, bay leaf, add to pan, place lid on and set in oven for one hour. With a Parisian potato scoop remove all you can from three peeled, raw, medium potatoes and add to stew, then reset in oven for another hour, being careful to mix once in a while. Remove, lift up pork, beef and potatoes with a skimmer, dress on a dish, strain sauce through a Chinese strainer over meat, etc., and serve.