Baked Shoulder of Pork

Ingredients

• one quart of potatoes
• seasoning them highly with salt
• pepper
• pounded sage
• a shoulder of pork
• two tablespoonfuls of flour
• enough boiling water

Method

1. 1

   Boil and season potatoes, remove bones from pork, stuff with potatoes, sew up.

2. 2

   Score skin, bake slowly for 20 minutes per pound.

3. 3

   For gravy, remove strings, leave drippings, add flour, and water, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 247. The excerpt below is the record exactly as published.

Baked Shoulder of Pork.) Peel, boil, and wash one quart of potatoes, seasoning them highly with salt, pepper, and pounded sage. Remove all the bones from a shoulder of pork, cutting from the inside, and leaving the meat as whole as possible ; season the inside, stuff the mashed potatoes into the cavity, and sew up the shoulder so as to restore its original shape. If the skin is left on, 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, allowing twenty minutes to the pound, and serve it with a sharp white sauce. If the gravy is desired make it as follows : After the pork is done, take it up, remove the strings, and keep it hot; pour out of the pan all but two tablespoonfuls of the dripping, set the pan over the fire, stir in two tablespoonfuls of flour, and let it brown ; then stir in enough boiling water

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