Fielded Pork
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Some prefer to roll and press the pork before cooking.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.
Fielded Pork. — One of the nicest pieces for break- fast use is the thin flank, or belly, part of a young pig. It should be salted for two or three days with a mixture of one saltspoonful of powdered saltpetre to two tablespoonfuls of common salt (this any butcher will do for you), then wash it in cold water and dry it carefully with a cloth ; j)ut it on with plenty of water and a bunch of herbs
Cook this with the app: pantry check, scaling, and the assistant.