Baked Fresh Pork

Ingredients

• If the skin is left on the pork
• a dozen whole cloves
• a level teaspoonful of peppercorns
• a few leaves of parsley or celery
• a dozen small white onions
• a tablespoonful of butter
• a pint of boiling water
• a heaping tablespoonful of flour

Method

1. 1

   Scrape and wash the pork skin, score it, and trim excess fat.

2. 2

   Place sliced vegetables in a dripping-pan, lay the pork on top, and brown in a moderate oven.

3. 3

   Season with salt, pepper, and sage.

4. 4

   Prepare garnish of onions and apples, and make gravy from drippings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 176. The excerpt below is the record exactly as published.

BAKED FRESH PORK. If the skin is left on the pork, as it is in some markets, scrape it with a dull knife, wash it thoroughly with a wet 320 PRACTICAL AMERICAN COOKERY. cloth, and score it in little squares ; if the skin has been removed, trim off some of the superfluous fat. Using a sharp, thin knife, cut out the chine or backbone, disjointing it from the ends of the ribs, so that the meat may be carved with ease; put in the dripping-pan a few slices each of carrot, turnip, and onion, a dozen whole cloves, a level tea' spoonful of peppercorns, and a few leaves of parsley oi celery; lay the pork on these vegetables, put the pan in a moderate oven, and' brown the meat; when the meat is brown, season it with salt, pepper, and powdered sage, and finish cooking it, allowing fifteen minutes to each pound of meat. An hour before the pork is done, prepare the garnish for it as follows : Peel a dozen small white onions without breaking the layers apart ; put them into a pan with a tea- spoonful of sugar, a tablespoonful of butter, and a little salt and pepper ; set the pan in the oven, and occasionally shake it to move the onions about, and insure their uniform brown- ing; after the onions are prepared, wash four tart apples, quarter them, remove the cores, place them in a pan just large enough to hold them, with a tablespoonful of butter distributed over them, and bake them until they are tender, but not at all broken ; keep the onions and apples hot to serve with the pork. When the pork is done, put it on a hot dish ; arrange the apples and onions in little groups around it, and serve it with a dish of plain boiled potatoes and brown gravy. To make the gravy, after the pork is taken from the baking-pan, pour out nearly all the drip- pings, leaving in the scraps of vegetables ; set the pan over the fire, stir in a heaping tablespoonful of flour until it is brown, and then a pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.