Pork, Loin of (a la francaise)

Ingredients

• a piece of the loin, neck, or spare-rib of pork
• eighteen apples pared, cored, and quartered
• as many potatoes peeled and divided
• nine or ten moderate-sized onions

Method

1. 1

   Score the skin neatly in lines about a quarter of an inch apart, and rub it over with salad-oil.

2. 2

   Put it into a deep baking dish with the apples, potatoes, and onions.

3. 3

   Bake in a well-heated oven until done, serving the meat in the center with the vegetables arranged around it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1284. The excerpt below is the record exactly as published.

Pork, Loin of (a la rran9aise). — Take a piece of the loin, neck, or spare-rib of pork; FOR (607) POR score the skin neatly in lines about a quarter of an inch apart, and rub it over with salad-oil. Put it into a deep baking dish with eighteen or twent}' apples pared, cored, and quartered, as many potatoes peeled and divided, and nine or ten moderate-sized onions

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