Loin of Pork

Ingredients

• Place pork in roasting pan
• pepper and salt well
• one sliced onion
• carrot
• bay leaf
• clove
• a little celery
• one teaspoonful of whole black peppers

Method

1. 1

   Roast in a moderate oven for about one and one-quarter hours.

2. 2

   Baste often to keep juicy and of a fine color.

3. 3

   When done, remove from pan, skim part of the fat from the gravy, and add flour.

4. 4

   Let simmer till brown, add stock and boil for a few minutes.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 237. The excerpt below is the record exactly as published.

Loin of pork, apple sauce Rolls Lettuce salad Coffee Meringue glacee a la vanille Black coffee DINNER Puree of peas, Varsovienne Olives Celery Sand dabs, saute meuniere Roast chicken Mashed potatoes Canned asparagus, sauce Hollandaise Escarole salad, French dressing Omelet with strawberries Coffee Oatmeal. To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt. Consomme. Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth. Loin of pork. Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers

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