Loin of Pork, Baker's Oven Style

Ingredients

• eight pounds of pork ribs
• six large potatoes
• three onions
• three pints of water
• a bay leaf
• two cloves

Method

1. 1

   For a large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot.

2. 2

   Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves, to the meat.

3. 3

   Your baker will bake it for you in a brick oven, and it will be a dish quite different from the usual roasted pork.

4. 4

   If necessary, put it in your own oven, baking for not less than four hours with a slow, even fire.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 56. The excerpt below is the record exactly as published.

Loin of pork, baker's oven style Mashed turnips Celery root and field salad Fancy ice cream Assorted cakes Coffee Fried whitebait. Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and butter sandwiches and sauce Tartar or remoulade. Pot au feu. Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed. Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly. The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouguet garni. Let the beef cook until very soft. Cut the vegetables, with the exception of the onions, in thin slices ; and when the beef is done strain the broth over the vegetables. Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate. The boiled beef may be served as an extra course, usually after the soup, if no fish is served. Loin of pork, baker's oven style. For a large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot. Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves

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