Pork Cheese
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 124. The excerpt below is the record exactly as published.
Pork Cheese. Cut up into ij-inch cubes two lbs. of cold roast pork, and season with pepper and salt, rather over season than under, put it all in a saucepan with half a teaspoonful of chopped parsley, four sage leaves, a sprig of thyme, and marjoram, a blade of mace, all chopped finely, and a little nutmeg, and cover the whole with some thick stock or gravy
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