Pork Cooked in the French Way

Ingredients

• the loin of pork
• a tea-cupful of stock
• butter
• a moderate-sized onion
• an apple
• a spoonful of mustard
• a spoonful of sugar
• the juice of a lemon
• a spoonful of cognac (if liked)
• a little salt
• a little cayenne

Method

1. 1

   Take the loin of pork out of the marinade.

2. 2

   Roast it well, basting frequently, especially in the last half-hour with the marinade oil.

3. 3

   Serve with brown gravy and a sauce made by frying chopped apple and onion in butter, mixing with stock, and adding salt, cayenne, mustard, sugar, lemon juice, and cognac.

4. 4

   Stir until boiling.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 302. The excerpt below is the record exactly as published.

Pork , cooked in the French ivay. — Take the loin of pork out of the marinade in which it has been lying since November 6th. Put it to the fire and roast it well, basting it frequently, and during the last half-hour with the oil in which it was marinaded. Serve it on a hot dish with brown gravy round it, and with a sauce made as follows in a tureen : — Chop small an apple and a moderate-sized onion ; fry them in butter till they are tender, then crush them to pulp, mix a tea-cupful of stock with them, and add a little salt and cayenne, a spoonful of mustard, a spoonful of sugar, and the juice of a lemon. Stir the sauce over the fire till it boils, aclcl a spoonful of cognac if liked

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