dinner
Pork, Loin of, Roast
From Cassell's dictionary of cookery, 1892
Serves 1
Time for a five-pound loin is about two hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1285. The excerpt below is the record exactly as published.
Pork, Loin of. Roast, — Score the skin of a fresh loin of pork at equal distances about a quarter of an inch apart. Brush it over with salad-oil
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