Loin of Pork

Ingredients

• a loin of pork
• three onions
• a couple of sliced carrots
• salt
• pepper
• some stock
• some fine brown breadcrumbs
• oiled butter
• pounded cinnamon

Method

1. 1

   Cut off all superfluous fat from the pork loin.

2. 2

   Roast it with the trimmings, onions, carrots, salt, and pepper, continually basting.

3. 3

   Add stock occasionally to prevent coloring.

4. 4

   Once done, place on a deep dish, strew with breadcrumbs, sprinkle with oiled butter, and add more breadcrumbs mixed with cinnamon.

5. 5

   Bake for 20 minutes before serving.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 101. The excerpt below is the record exactly as published.

a loin of pork, cutting off all superfluous fat. Koast it with the trimmings in the oven, and three onions, a couple of sliced carrots, salt and pepper; it must be continually basted. Care must be taken that it should not colour, and therefore some stock should occasionally be added, after which it should be taken up, and put on a deep dish; strew over the top some fine brown breadcrumbs and sprinkle over with oiled butter, then strew again with brown breadcrumbs into which pounded cinnamon

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