Fillet of Pork

Ingredients

• a fine leg of fresh pork
• grated bread, or cracker crumbs
• a teaspoonful of sweet marjoram
• a teaspoonful of sage
• the beaten yolk of two eggs
• season with salt
• season with pepper

Method

1. 1

   Remove the bone from the pork fillet.

2. 2

   Make stuffing with bread crumbs, marjoram, sage, salt, and pepper.

3. 3

   Bind with egg and stuff into the fillet.

4. 4

   Score the skin, rub with sage, and roast slowly, basting with lard and then its own gravy.

5. 5

   Thicken gravy with flour and serve with apple sauce.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 65. The excerpt below is the record exactly as published.

FILLET OF PORK. Cut a fillet nicely and evenly from a fine leg of fresh pork. Take out the bone. Make a force-meat or stuffing of grated bread, or cracker crumbs and butter ; mince together a teaspoonful of sweet marjoram and sage, each, or enough to make a tablespoonful when rubbed. Mix well together, and season with salt and pepper. Add the beaten yolk of two eggs to bind the ingredients together ; then stuff firmly into the place from whence the bone was taken. Score the skin of the pork in circles all around the fillet. Rub into them a little sage (powdered) . Put the pork on the fire and roast slowly for several hours, or until quite done. Baste the meat at first with little lard, to make the skin crisp, and after- ward baste with its own gravy. When done, take the fat from the grav}', and thicken with little flour. Send the pork to the table with the gravy in a boat ; and a little dish of apple sauce, made very thick, flavored with lemon, and sweetened well. ROAST PORK. The loin, leg, shoulder, or fillet are nice for roasting. Prepare a stuffing as for fowl, seasoned with onion and sage. Cut the skin into small squares ; or should the skin be taken off sprinkle with little fine sage. Baste often. MEATS. 119 PORK STEAKS TO BROIL. Cut the steaks from the chine about half an inch thick ; trim off the thick part of the bone; salt the steaks and broil over a moderate fire, having them to brown on both sides. When done, season with butter and pepper, and serve hot. BAKED CHINE. Rub the chine well with salt. Place into a dripping-pan with a large tea- cup of water. Put around the meat several medium-sized sweet potatoes. Keep the pan well covered, and cook until thoroughly done. Place the chine on a platter with the potato around it. SPARERIBS. When the ribs are closely cut, and spare, it is weil to dress with bread crumbs. Put the ribs in a pan ; spread over them a dressing of crumbs, nicely seasoned with pepper

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