Meat Porcupine
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient as a supper dish for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 913. The excerpt below is the record exactly as published.
Meat Porcupine. — Press into a plain oval mould the following: — A haK pound of pork, and one pound of rump-steak (chopped finely), one clove of garhc (shi'cd), a tea-spoonful of salt, pepper, and nutmeg — the whole moistened and well beaten up with two eggs
Cook this with the app: pantry check, scaling, and the assistant.