Braised Loin

Ingredients

• Bone the loin
• a number of slices of bacon
• forcemeat made with the meat of the undercut
• four eggs
• a glass of Madeira
• a clove of garlic
• scraps of vegetables of all kinds

Method

1. 1

   Bone the loin and fill with forcemeat made from chopped meat, kidney, herbs, spiced pepper, bacon, and onion.

2. 2

   Roll and tie the loin.

3. 3

   Braise in gravy made from bones, Madeira, garlic, and vegetables.

4. 4

   Once browned, serve on boiled macaroni with thickened gravy.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 244. The excerpt below is the record exactly as published.

Bone the loin, introduce a number of slices of bacon under the flap, fill the inside with a to?Tuffid!° *^^ '"^^' forcemeat made with the meat of the undercut chopped up small, with the 440 MENU FOR A PARTY OF SIX. kidney (scalded first), and some of the nicest fat, seasoned with herbs, spiced pepper, chopped bacon, a little onion, and any mushroom, or trufile parinsrs you may have been able to spare from the hlanquette. Bind the salpicon vriih. four eggs, and spread it thickly over the inside of the bon- ed loin, then roll the joint up, and tie it firmly into shape, — do not skewer it. Now braise the loin in a gravy made from its own bones and trimmings, with a glass of Ma- deira, a clove of garlic, and scraps of vegetables of all kinds

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