When the skin is left on the joint which is to be roasted, it must
be scored in narrow strips of equal width, before it is put to the fire,
and laid at a considerable distance from it at first, that the meat may
be heated through before the skin hardens or begins to brown ; it
must never stand still for an instant, and the basting should be
constant. Pork is not at the present day much served at very good
tables, particularly in this form ; and it is so still less with the old
savoury stuffing of sage and onions, though some eaters like it
always with the leg: when it is ordered for this joint, therefor^
prepare it as directed for a goose, at page 160, and after having
loosened the skin from the knuckle, insert as much as can well be
secured in it. A little clarified butter or salad oil may be brushed
over the skin quite at first, particularly should the meat not be very
fat, but unless remarkably lean, it will speedily yield sufficient drip*
ping to baste it with. Joints from which the fat has been pared,
will require of course far less roasting than those on which the
crackling is retained. Brown gravy, and apple or tomata sauce, are
the usual accompaniments to all roasts of pork except a sucking pig
they should always be thoroughly cooked.
Leg of pork of 8 lbs., 3 hours ; loin of from 5 to 6 lbs., with the
skin on, 2 to 2} hours ; spare rib of 6 to 7 lbs., 1£ hour.
TO ROAST A SADDLE OF PORK.
The skin of this joint may be removed entirely, but if left on it
must be scored lengthwise, or in the direction in which it will be
carved. The pork should be young, of fine quality, and of moderate
size. Boast it very carefully, either by the directions given in the
preceding receipt, or when the skin is taken off, by those for a
saddle of mutton, allowing in the latter case from three quarters of
an hour to a full hour more of the fire for it in proportion to its
weight. Serve it with good brown gravy and tomata sauce, or
sauce Robert ; or with apple sauce✪ To Roast a Saddle of Pork should it be preferred.
20 minutes to the pound, quite
TO BROIL OR FRY PORK CUTLETS.
Cut them about half an inch thick from a delicate loin of pork,
trim them into neat form, and take off part of the fat, or the whole
of it when it is not liked ; dredge a little pepper or cayenne upon
them, and broil them over a clear and moderate fire from fifteen to
eighteen minutes : sprinkle a little fine salt upon them just before
they are dished. They may be dipped into egg and then into
bread-crumbs mixed with minced sage✪ To Broil or Fry Pork Cutlets, and finished in the usual
252
MODERN COOKERY.
[chap. XIII.
way.* When fried, flour them well, and season them with salt and
pepper first. Serve them with gravy in the pan, or with sauce
Robert.
cobbett’s receipt for curing bacon. ✪ Cobbett's Receipt for Curing Bacon
Page 236 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the skin is left on the joint which is to be roasted, it must be scored in narrow strips of equal width, before it is put to the fire, and laid at a considerable distance from it at first, that the meat may be heated through before the skin hardens or begins to brown ; it must never stand still for an instant, and the basting should be constant. Pork is not at the present day much served at very good tables, particularly in this form ; and it is so still less with the old savoury stuffing of sage and onions, though some eaters like it always with the leg: when it is ordered for this joint, therefore, prepare it as directed for a goose, at page 160, and after having loosened the skin from the knuckle, insert as much as can well be secured in it. A little clarified butter or salad oil may be brushed over the skin quite at first, particularly should the meat not be very fat, but unless remarkably lean, it will speedily yield sufficient dripping to baste it with. Joints from which the fat has been pared, will require of course far less roasting than those on which the crackling is retained. Brown gravy, and apple or tomata sauce, are the usual accompaniments to all roasts of pork except a sucking pig they should always be thoroughly cooked.
Leg of pork of 8 lbs., 3 hours ; loin of from 5 to 6 lbs., with the skin on, 2 to 2} hours ; spare rib of 6 to 7 lbs., 1£ hour.
TO ROAST A SADDLE OF PORK.
The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved. The pork should be young, of fine quality, and of moderate size. Boast it very carefully, either by the directions given in the preceding receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight. Serve it with good brown gravy and tomata sauce, or sauce Robert ; or with apple sauce should it be preferred.
20 minutes to the pound, quite
TO BROIL OR FRY PORK CUTLETS.
Cut them about half an inch thick from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it when it is not liked ; dredge a little pepper or cayenne upon them, and broil them over a clear and moderate fire from fifteen to eighteen minutes : sprinkle a little fine salt upon them just before they are dished. They may be dipped into egg and then into bread-crumbs mixed with minced sage, and finished in the usual
[chap. XIII.
way.* When fried, flour them well, and season them with salt and pepper first. Serve them with gravy in the pan, or with sauce Robert.
cobbett’s receipt for curing bacon.
Records on this page
To Roast a Saddle of PorkTo Broil or Fry Pork CutletsCobbett's Receipt for Curing Bacon