Pork-And-Cider Casserole

1 quart cold water

2 cups apple cider or apple juice

1 can (10 3/4 oz.) chicken broth

1 cup chopped onion

1 cup chopped celery

2 tablespoons snipped fresh parsley

1 bay leaf, crumbled

1 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1/2 cup evaported milk

1 egg yolk

3 tablespoons softened unsalted sweet butter

3 tablespoons flour

1 tablespoon lime juice

2 McIntosh apples, pared, cored, thinly sliced

1 1/2 cups shredded sharp cheddar cheese

6-quart Dutch oven; add cold water. Heat to

boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean

pot. Rinse meat with cold water.

2)Combine cider, broth, onion, celery, parsley, bay leaf, thyme,

salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;

reduce heat. Simmer partially covered until meat is tender, about 1

hour.

3)Mix milk and egg yolk; stir into pork mixture. Work butter

and flour together with fork on small plate; whisk into pork mixture.

Cook, stirring constantly until thickened. Stir in lime juice.

350. Place pork mixture in

1 1/2 quart baking

dish. Arrange apple slices in concentric circles on top. Sprinkle with

cheese. Bake until cheese is melted and brown, 20-35 minutes."