Baked Pork with Potatoes

Ingredients

• a quart of potatoes
• a shoulder of fresh pork
• two tablespoonfuls of flour

Method

1. 1

   Peel, boil, and mash the potatoes, seasoning them.

2. 2

   Remove the bone from the pork, stuff with potatoes, and sew up.

3. 3

   Cook in a moderate oven for twenty minutes per pound.

4. 4

   Prepare gravy from drippings after cooking.

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 177. The excerpt below is the record exactly as published.

BAKED PORK WITH POTATOES. Peel, boil, and mash a quart of potatoes, and, in mashing, season them highly with salt, pepper, and powdered sage ; remove all the bone from a shoulder of fresh pork, cutting from the inside, and leaving the meat as whole as possible ; after the bone is removed, season the inside of the meat, stuff the mashed potato into the cavity, and sew up the shoulder so as to restore its original shape ; if the skin is left on the shoulder, scrape it with a dull knife, wipe it with a wet cloth, and then score it in half-inch squares ; put the meat into a very moderate oven, so that it may cook slowly and thoroughly, twenty minutes to the pound ; serve with it boiled beets, or cabbage dressed with vinegar, or a sauce made of sour apples. If a gravy is desired, make it as fol- lows : After the pork is done, take it up, remove the strings, and keep it hot ; pour out of the pan all but two tablespoon- fuls of the drippings, set the pan over the fire, stir into it two tablespoonfuls of flour

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