Pork, German way of cooking

Ingredients

• the pork out of the pickle
• rub it over once more with powdered sage
• cover the skin with greased kitchen paper
• take a cupful of the pickle
• throw a good-sized lump of sugar into it
• thicken with flour
• thicken with flour and butter
• add a glassful of red wine

Method

1. 1

   Take the pork out of the pickle, rub it with powdered sage, cover with greased kitchen paper, and roast or bake.

2. 2

   Baste with the pickle.

3. 3

   For sauce, heat the pickle, add sugar, thicken with flour and butter, and add red wine.

4. 4

   Cook for twenty minutes per pound.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 126. The excerpt below is the record exactly as published.

ork, German way of cook¬ ing, to imitate Wild Boar. Lentils. Potatoes. Hydropathic Pudding (made of bottled red currants). Cheese. Marketing. For the Day.— Potatoes ; Bottled Fruit ; one pennyworth of Parsley. For To-morrow.— Half or the whole, according to the size, of a Calf’s Plead. Jt may be either with or without the skin ; it is more expensive and better with the skin. The butcher should be asked to prepare it for boiling. Half a A YEAR’S COOKERY. 155 dozen small Mackerel (April 4th) ; three or four pounds of Gammon of Bacon ; Sardines (January 12th) ; a tin of Salmon ; a tin of preserved Pine¬ apple ; two Lettuces ; a pennyworth of small Salad ; a pennyworth of Beet¬ root; two penny woi'th of Watercress (half for breakfast); Potatoes, Greens. If it may he permitted, order three pennyworth of Cream, to be served with the rhubarb tart to-morrow evening. Breakfast. — Dried Haddock (January 27tli) ; Collared Tongue (January 2nd) ; Sally Lunns, served like Teacakes (February 14th) ; Bread and Milk (January 25th). Luncheon. — Minced Meat Tart, made yesterday ; Stewed Prunes (February 27th). Dinner. — Potato Pur4e (January 26th). Pork, German fashion. — Take the pork out of the pickle, rub it over once more with powdered sage, cover the skin with greased kitchen paper, and roast or bake it in the usual way (March 4th or March 8th). Baste it with the pickle in which it was soaked. F or sauce, take a cupful of the pickle, and make it hot in a saucepan ; throw a good-sized lump of sugar into it, thicken with flour and butter, and add a few drops of sugar browning and a glassful of red wine. In cooking, allow twenty minutes for each pound of meat

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