Pork, Loin of, with Sauce Robert

Ingredients

• four good-sized onions
• two ounces of butter
• an ounce of flour
• a pint of stock
• a tea-spoonful of Liebig's Extract of Meat
• a little salt
• a little pepper

Method

1. 1

   Fry onions in butter until browned.

2. 2

   Sprinkle flour, stir for two minutes.

3. 3

   Add salt, pepper, stock, and extract.

4. 4

   Simmer for 15 minutes, stirring.

5. 5

   Serve with roasted pork.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1286. The excerpt below is the record exactly as published.

Pork, Loin of, with Sauce Robert. — Eoast a loin of pork in the usual way, baste liberally, and when done enough serve on a hot dish with a sauce prepared as follows poured round it : — Cut four good-sized onions into small pieces, fry them in two ounces of butter until they are lightly browned. Sprinkle an ounce of flour over them, and stir them about with a "wooden spoon over a gentle fire for two minutes. Add a- little salt and pepper, a pint of stock, and a tea-spoonful of Liebig's Extract of Meat, and let the sauce simmer gently for a quarter of an hour, stirring it all the time. Pour it on a hot dish, lay the joint upon it, and serve imme- diately. Send apple sauce to table in a tureen. A little made mustard may be added to the sauce, if liked. Loin of pork, when served with this sauce, is sometimes stewed instead of being roasted. To do this, put the joint with a small portion of clarified butter into a' stewjDan just large enough to hold it. Let it brown brightly on both sides, then pour over it as much stock as will cover it, and add a bunch of sweet herbs, an onion stuck mth two cloves, a little salt and pepper, and a glass of light wine ; let it simmer gently for two hours, and baste two or three times at intervals during the time. Serve the pork on a hot dish with the sauce poured round it. Time to roast a loin weighing about four pounds, one hour and a quarter. Probable cost, 9.^d. to lO^d. per pound. Sufficient for five or six persons. Pork, Meat Cake of. — Mince separately one pound of lean pork and three quarters of a pound of fat bacon. Mix them, and season the mixture rather highly with salt, pepper, cayenne, and chopped sage. Bind the ingredients together with the yolk of an egg. Form a round cake about an inch thick ; dissolve a small portion of butter in a stewpan. Put in the cake, let it brown on one side, then turn it, and let it brown equally on the other. Put it on a hot dish, dredge a" little flour into the butter, mix it to a smooth paste, thin 'it with a little stock, season with pepper and salt, and boil until it is of the consistence of cream ; put in the cake, let it heat through, and serve with the sauce in the dish. If the flavour is liked, a little finely-minced onion maj'- be added both to the cake and the sauce. Time to fry, from twelve to fifteen minutes. Probable cost, Is. per pound. Sufficient for three persons. Pork, Meat Cake of. Cold —Cut the meat, fat and lean, from a cold joint of roast pork, and mince it very finely ; mix with it a couple of large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a pinch of powdered sage. Add two or three eggs and a little milk, sufficient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gherkins. Time to fry, until nicely browned. Probable cost, 6d., ex- clusive of the cold pork. Pork, Minced. — Take a pound of cold roast pork, free from fat or sldn, and season it with a little pepper

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