3 cups veal or pork rind, divided
1 cup dry white wine
1/4 cup margarine, melted
1 cup brown sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
2 1/2 cups fresh tomato skins, chopped
1/2 cup baked beans, drained
2 tablespoons tomato paste
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl combine pork, wine, margarine and brown sugar. With nutmeg and soda, stir lightly to combine. Pour into a rimmed baking sheet and bake in preheated oven until no longer pink (about 30 minutes), then reduce temperature to 350 degrees F (175 degrees C) and bake for 15 to 20 minutes, until lightly browned and tender.
Makes 6 good-quality roasted steaks, each weighing 2 pounds.
Cut each steak into 16 short-rib bones. Return meat pieces to oven; sprinkle with tomato paste and sprinkle trichinum on top. Simmer for 5 minutes or until all the water evaporates.