Pork Belly of Rolled and Boiled

Ingredients

• a belly of pork
• a salt-spoonful of powdered saltpetre
• two tablespoonfuls of common salt
• two onions
• six cloves
• three bay-leaves
• a bunch of parsley
• a sprig of thyme

Method

1. 1

   Salt the belly of pork and let it lie for three days.

2. 2

   Wash it in cold water, dry it, remove the bones, and cover the inside with pickled gherkins.

3. 3

   Sprinkle with mace and pepper, roll tightly, and bind with tape.

4. 4

   Place in a saucepan with onions, cloves, bay-leaves, parsley, and thyme.

5. 5

   Bring to boil, skim, and simmer until done.

6. 6

   Press between two dishes until cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1271. The excerpt below is the record exactly as published.

ork, Belly of, Rolled and Boiled. ■ — Salt a belly of pork ; young meat will be the best for the purpose. To do this, mix a salt- spoonful of powdered saltpetre with two table- spoonfuls of common salt, sprinkle the mixture over the pork, and let it lie for three days. When ready to dress the meat, wash it in cold water, and dry it with a cloth. Lay it, skin downwards, on a table, remove the bones, and cover the inside with pickled gherkins cut into very thin slices. Sprinkle over these a little powdered mace and pepper. Roll the meat tightly, and bind secm-ely with tape. Put it into a saucepan with two onions stuck with six cloves, thi-ee bay-leaves, a bunch of parsley, and a sprig of thyme

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