Take one pound of raised bread dough and roll it to one-
eighth of an inch thick and six inches wide, and just as long
as possible without breaking the dough. Then lay along the
centre a mixture made of two pounds of lean sausage meat
highly seasoned with sage, thyme, and summer savory. Then
bring the long edges of the dough over and pinch them to-
gether, using water to make them adhere. Pinch the ends
together also. Now brush with beaten egg and sprinkle
with caraway seeds✪ Holland Meat Pie and coil on a greased pan. Bake until
the dough is risen and richly browned. Garnish with fried
parsley and serve either hot or cold. [See illustration,
Plate XL]
MOCK DUCK
Split down its length a pork tenderloin. In the opening
stuff a forcemeat such as you make for duck. Sew the
opening together to inclose completely the stuffing, put in a
dripping-pan, rub the meat with flour, salt, and pepper, add
a cup of boiling water✪ Mock Duck, and roast, frequently basting till the
meat is thoroughly cooked. Draw out the thread and lay
^ 6 .Vol. 2
122 THE HOME COOK BOOK
on a hot platter. Serve with it apples cooked till soft, and
without sugar.
CROWN ROAST OF PORK
A dozen pork chops should be tied round in crown form
for this dish. The ribs rising at the top should be trimmed
free from meat and all be cut till of the same height. The
centre of the crown fill with sausage meat well seasoned and
lightened by one-third its quantity of breadcrumbs✪ Crown Roast of Pork. Roast
in a moderate oven till thoroughly done, allowing three full
hours. Serve the meat with apples cooked without sugar,
and also with plain boiled onions and mashed potato.
ROAST PORK WITH SAGE
Rub a loin roast with flour, salt, and generously sprinkle
with pulverized sage. Put in a dripping-pan with a cup of
hot water and set in the oven. Baste often with the little
water and the fat from the meat and the sage on the bottom
of the dripping-pan. Allow two and a half to three hours✪ Roast Pork with Sage
for a six-pound loin roast. When done put the meat on a
hot platter, pour off much of the fat in the dripping-pan, set
the pan on the stove, add a teacup of hot water, stir in a
tablespoon of flour dissolved in cold water, and cook till
thick. This gravy will be seasoned with the sage remaining
in the dripping-pan.
ROAST TENDERLOINS
Split two tenderloins lengthwise, or direct your market
man to do so when you purchase. Make a stuffing or force-
meat of breadcrumbs, and season well with onions and
sage and salt. Fill the tenderloins with the forcemeat, salt
and pepper the outside of the meat. Set in a dripping-pan
with a little hot water, and roast in a hot oven two or three
hours — the time you must judge by the size of the loin. An
added flavor is gained by fastening two or three slices of
bacon✪ Roast Tenderloins with wooden toothpicks to the tenderloin. Eat hot
or cold.
PORK 123
BROILED PORK TENDERLOINS ✪ Broiled Pork Tenderloins
Page 68 · 6 recipe records on this page
Presented as published in 1905. 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
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Take one pound of raised bread dough and roll it to one-
eighth of an inch thick and six inches wide, and just as long
as possible without breaking the dough. Then lay along the
centre a mixture made of two pounds of lean sausage meat
highly seasoned with sage, thyme, and summer savory. Then
bring the long edges of the dough over and pinch them to-
gether, using water to make them adhere. Pinch the ends
together also. Now brush with beaten egg and sprinkle
with caraway seeds and coil on a greased pan. Bake until
the dough is risen and richly browned. Garnish with fried
parsley and serve either hot or cold. [See illustration,
Plate XL]
MOCK DUCK
Split down its length a pork tenderloin. In the opening
stuff a forcemeat such as you make for duck. Sew the
opening together to inclose completely the stuffing, put in a
dripping-pan, rub the meat with flour, salt, and pepper, add
a cup of boiling water, and roast, frequently basting till the
meat is thoroughly cooked. Draw out the thread and lay
^ 6 .Vol. 2
122 THE HOME COOK BOOK
on a hot platter. Serve with it apples cooked till soft, and
without sugar.
CROWN ROAST OF PORK
A dozen pork chops should be tied round in crown form
for this dish. The ribs rising at the top should be trimmed
free from meat and all be cut till of the same height. The
centre of the crown fill with sausage meat well seasoned and
lightened by one-third its quantity of breadcrumbs. Roast
in a moderate oven till thoroughly done, allowing three full
hours. Serve the meat with apples cooked without sugar,
and also with plain boiled onions and mashed potato.
ROAST PORK WITH SAGE
Rub a loin roast with flour, salt, and generously sprinkle
with pulverized sage. Put in a dripping-pan with a cup of
hot water and set in the oven. Baste often with the little
water and the fat from the meat and the sage on the bottom
of the dripping-pan. Allow two and a half to three hours
for a six-pound loin roast. When done put the meat on a
hot platter, pour off much of the fat in the dripping-pan, set
the pan on the stove, add a teacup of hot water, stir in a
tablespoon of flour dissolved in cold water, and cook till
thick. This gravy will be seasoned with the sage remaining
in the dripping-pan.
ROAST TENDERLOINS
Split two tenderloins lengthwise, or direct your market
man to do so when you purchase. Make a stuffing or force-
meat of breadcrumbs, and season well with onions and
sage and salt. Fill the tenderloins with the forcemeat, salt
and pepper the outside of the meat. Set in a dripping-pan
with a little hot water, and roast in a hot oven two or three
hours — the time you must judge by the size of the loin. An
added flavor is gained by fastening two or three slices of
bacon with wooden toothpicks to the tenderloin. Eat hot
or cold.
PORK 123
BROILED PORK TENDERLOINS