Pork au Nid
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.
Pork au Nid Take a nicely shaped savoy, cut out the stalk and the centre, leaving it looking like a nest, which fill with pork cut into dice shapes and soaked in Robert sauce or tomato sauce ; put over the fire and steam till the cabbage is cooked. Have some onion and stuffing- balls ready, which arrange in heaps round the cabbage, alternating with stiff apple sauce
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