The Swedish, French, American cook book

Roast Saddle of Pork ( Selle de Pore rotie) a la Robert Take the saddle of pork, about eight inches in length; remove part of the fat underneath and remove the sides, leaving just enough to meet underneath; beat the saddle well with the potato masher and tie it up nice and plump with some strings; slash the fat on the top to make it nice and fancy and put in the pan with pepper, salt, some water, onions and carrots, and roast. Garnish with parsley and small apples that have been glazed red and sprinkled with chopped almonds. Serve as a joint for dinner with green vegetables and, potatoes. Roast Loin of Pork ( Longe de Pore rotie) a la Gimo Select a nice fresh loin of pork; wash well and cut the rind off (and if it is too fat, trim part of the fat off); then score the fat in dices; sprinkle with pepper and salt; put in oven and roast until well done — about one and a half to one and three-quarter hours. When done, arrange on a hot platter; remove all the fat from the pan, add a tablespoon flour and then some stock if at hand. If the sauce does not get brown enough, color with a little kitchen bouquet (do not have the sauce too thick). Strain it around the meat; take care not to float the platter. Garnish with parsley. Serve with apple sauce, green vegetables, and potatoes as a joint for dinner. Pot Roast of Fresh Ham a l’Americaine Estaufade de Jambon frais a V Americaine Select a nice small ham; wash well, remove the rind, and score the fat — not too deep. Put in a pan with onions, some slices of bacon, some carrots, pepper and salt; brown until thoroughly browned all around; then add two cups stock (if stock is not at hand, water will do) and one cup tomato juice; let simmer with a tight cover until well done — about three hours (turn now and then, take care not to let it burn). In the meantime, cook some scooped-out carrots, turnips, and small white onions and peas, separately in pans. When the ham is ready, place on a hot platter; put a paper frill on the bone; skim all the fat from the pan; add a tablespoon flour and then some stock or water, and three tablespoons sherry. Let the sauce simmer for a few minutes, then strain it into another pan; color with kitchen bouquet if not ssufficiently brown; pour the sauce over the meat on the platter; dish the vegetables all around — carrots, onions, peas, turnips — alternate shades. Serve with apple sauce and potatoes as a joint for dinner. Shoulder and loin of pork may be cooked in the same way. Fresh Ham (, Jambon frais) a la Francaise