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Pork Roast With Milk

2 lbs. pork leg (fresh ham)
few sage leaves
1 bottle white wine
2 sprigs rosemary
4 tbs. butter
1 qt. milk
salt
pepper

Place the pork meat into a bowl, cover with wine and marinate for 2 days in a cool place. Remove the pork from the marinade, dry it and let it brown on all sides in a casserole with the butter. Add salt and pepper, sage leaves and rosemary, and cover with milk. Cook slowly in oven for one hour at 375ºF. Remove pork from casserole and set aside in a warm place. Continue to reduce the milk over a high flame on top of the stove for 10 more mins. Remove from heat and strain. Slice the pork fairly thin and top with sauce.

We must not fall into the error of supposing that the early progenitor of the whole Simian stock, including man, was identical with, or even closely resembled, any existing ape or monkey.

- Charles Darwin