Pork, Loin of, Marinaded (a German recipe)

Ingredients

• a fresh loin of pork
• two pints of tarragon vinegar
• two pints of cold water
• a dessert-spoonful of salt
• one ounce and a half of bruised peppercorns
• a piece of garlic the size of a pea
• twelve young sage-leaves
• a small onion

Method

1. 1

   Score the pork and rub it with powdered sage.

2. 2

   Place in a salting-pan with vinegar and water, adding salt, peppercorns, garlic, sage leaves, and onion.

3. 3

   Turn and rub daily for three days.

4. 4

   Drain, rub with sage, wrap in oiled paper, and roast, basting with the pickle.

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, Marinaded (a German recipe) . — Score a fresh loin of pork in the usual way, and rub it well with powdered sage ; lay the meat in the salting-pan, and pour over it two pints of tarragon •sTnegar and two pints of cold water ; add a dessert-spoonful of salt, one ounce and a half of bruised peppercorns, a piece of garlic the size of a pea, twelve yoimg sage- leaves, and a small onion. Turn and rub the pork every day for three days. Take it up, drain it, rub it again vdth powdered sage, wrap it in an oiled paper, and roast before a clear fire. Baste liberally with the pickle. Serve on a hot dish, and send a sauce prepared as follows to table with the meat : — ISIix smoothly in a saucepan two oimces of butter and a table- spoonful of fiour ; add gradually half a pint of the pickle with which the pork has been basted, a tea-spoonful of moist sugar, half a tea-spoonful of salt, a pinch of cayexme, and a glass of port. Simmer the sauce over a gentle fire until it is of the con- sistency of cream, and send it to table in a tm-een.' Time to roast the meat, half an hour per pound. Probable cost, pork, 9id. to lO^d. per pound. Pork, Loin of. Marinaded and Baked (a German recipe). — Take the skin from a loin of pork ; lay the meat in a deep earthen pan, pom- over it half a pint of \Tnegar, and put with it two sliced onions, twelve young sage- leave

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