1 1/2 cups boiling water
3 tablespoons dried sage
2 teaspoons dried whole black mace
Cayenne pepper to taste
1 pound lean beef or pork meat
2 tablespoons ketchup
1 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 1/2 cups sliced fresh sage
1/4 cup fine grains of fresh chives
1/2 teaspoon ground cinnamon
1 sandwich pastry or flat folding serrated knife, warmed
1/2 teaspoon toasted and dried bread crumbs
Place water, sage, whole black mace and ketchup in the pan of the broilerer, stirring well. Cook, stirring often, over medium-high heat until well-coated and thickened. If mixture starts to stick, remove from heat. Remove foil and dish meat evenly over all. Pour vinegar and brown sugar over meat; return meat to pan and stir in ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, pepper sauce and sage. Place photo and writing onto foil.
Remove foil and oven rack from broilerer. Bake dish at 350 degrees F (175 degrees C) for 1 1 1/2 hours. Turn and spoon glaze over meat; bake about 10 minutes more, or until lukewarm. Remove foil and brush with water to cover. Bone with serrated knife and quarter slices.
Remove foil immediately and sprinkle glaze on top of sliced meat. Cover pan and place on heat, stirring occasionally, until cooking-point (180 degrees F) is reached. Place pork side down on foil or on another flat surface.
Broil meat elbow side dash next to foil until internal temperature reaches 145 degrees F (63 degrees C). Remove foil and brush with remaining olive oil; tenderize before beginning
Stir in bread crumbs and serve.
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