Baked Pork

Ingredients

• Two pounds of Breast of Pork
• Two Onions
• Two tablespoonsful of Breadcrumbs
• One dessertspoonful of Sage
• Seasoning

Method

1. 1

   Parboil onions, chop finely, mix with sage.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 1. The excerpt below is the record exactly as published.

Two Onions. One stick of Celery. One ounce of Dripping. Two quarts of Pot Liquor (cold). Pepper and Salt. Mode of Work. — Soak the peas overnight. Melt the dripping, put in the peas and sliced vegetables, steam for ten minutes. Add pot liquor, boil for two and a half hours. When peas are quite soft rub through sieve. Return to saucepan, add pepper and salt, and serve with powdered mint. Note. — The liquor in which ham or bacon has been boiled is to be preferred for pea soup, if not too salt. 8 Carrot Soup. Ingredients. Three good sized Carrots. One quart of Stock. Half Onion. Half teaspoonful of Castor Sugar. Half ounce of Fat. Two ounces of lean Bacon. One sprig of Parsley. Pepper and Salt. Mode ok Work. — Wash and grate the carrots. Slice the onion ; cut up bacon. Melt fat, steam bacon, onion and carrots for five minutes. Add stock or water, and parsley. Simmer for one hour. Press vegetables through sieve, removing parsley. Return to saucepan, adding seasonings. Boil up. N.B. — If fat bacon is used no fat is required. Tomato Soup. Ingredients. Half a quart tin of Tomatoes (or four fresh ones). One Onion. One Carrot. One Turnip. Two Cloves. One ounce of Fat. One ounce of Flour. One pint of Water. Half pint of Milk. Seasonings. Mode of Work. — Slice carrot, turnip, and onion ; put these with half tin of tomatoes, cloves and water, into a saucepan. Simmer gently for one hour. Pass through a sieve. Melt fat, stir in flour ; fry gently, taking care not to brown ; add milk gradually. When boiling pour in the soup. Re-heat and season. N.B. — If fresh tomatoes are used more water will be required. 9 Scotch Broth. Ingredients. Two pounds of Neck of Mutton, or Shin of Beef. One Carrot. One Turnip. One Onion. Two ounces of Pearl Barley. Two quarts of cold Water. Half small Cabbage. One tablespoonful of chopped Parsley. Pepper and Salt. Mode of Work.— Wash the barley, put into a saucepan with the meat and water. Boil for one hour. Add carrot, turnip, onion, and cabbage, which should be thinly sliced. Boil for one and a half hours, skimming frequently. Season with pepper and salt. Remove meat from the saucepan, cut up into small pieces, taking away the bone, and return to soup just before serving, at the same time adding parsley. Clarified Fat. Ingredients. Three pounds of Fat (cooked and uncooked). Cold Water to cover. Mode of Work. — Cut up the fat into pieces about half inch square. Put into a saucepan ; cover with cold water and bring to the boil. Skim carefully. Care must be taken that the fat does not burn. It must be kept over the fire until the pieces are slightly brown. Cool and strain. The slightest smell indicates over-cooking. Pot-au-feu. Ingredieiits. Two pounds of Beef. One Parsnip. One Turnip. One Carrot Half a small Cabbage. One Onion and two Cloves. One Leek. One ounce of Sago or Tapioca. Two sticks of Celery. Two sprigs of Parsley. One Bay-leaf, Sweet Herbs. Pepper and Salt. IO Mode of Work. — Put two quarts of water into a saucepan with the meat and half a teaspoonful of salt. When boiling, skim well. Simmer for one hour, add all the vegetables except the cabbage, also cloves and herbs. Boil for two hours. Tie the cabbage together and add this. Simmer for one hour to cook the cabbage. Dish the meat and garnish with the vegetables ; serving the cabbnge separately. Strain liquor, cool, and remove the fat. Return to saucepan, add the sago, and boil fifteen minutes, stirring all the while. Season well. Fish Soup. Ingredients. One small Haddock or Plaice. Two sticks of Celery. One quart of Water (cold). Six Peppercorns. One tablespoonful of chopped Parsley. One Onion. Salt. One ounce of Fat. One ounce of Flour. Half pint of Milk. Mode of Work. — Skin and fillet the fish, put the bones, fish and skin into a saucepan with the water, add celery, peppercorns, onion, and salt. Simmer for three-quarters of an hour, then strain. Blend the fat and flour together in the saucepan, add the milk, then the stock. Boil up. Divide the fish into small pieces, lay these in the soup. Simmer for six or seven minutes. Sprinkle in the chopped parsley. Serve. LESSON II ROAST MEAT. Beef. Ingredients. Two pounds of Topside of Beef. One ounce of Fat. Quarter pint of hot Stock or Water. Flour to cover surface. Mode ok Work. — Wipe the meat, tie with string. Spread lean part with fat, and dredge with flour. Place in Dutch oven or hang in a meat screen in front of the fire. Expose to great heat for ten minutes, then cook less quickly. Baste frequently. Cook for three-quarters of an hour. Remove to hot dish, drain the fat from the dripping tin into a basin. Add a quarter of a pint of stock or water to brown particles in the pan. Boil up, season, and strain round the joint. For roasting allow a quarter of an hour to the pound, and a quarter of an hour over. BAKED MEAT. Pork. Ingredients. Two pounds of Breast of Pork. Two Onions. Two tablespoonsful of Breadcrumbs. One dessertspoonful of Sage

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