Pork, Minced

Ingredients

• a pound of cold roast pork
• four large apples
• two ounces of fresh butter
• three chopped onions of a moderate size
• three table-spoonfuls of nicely-flavoured stock
• a table-spoonful of vinegar
• a piece of brown thickening the size of a small nut
• a tea-spoonful of flour
• the juice of a small lemon

Method

1. 1

   Season minced pork.

2. 2

   Cook apples and onions in butter until tender.

3. 3

   Add stock, vinegar, and thickening.

4. 4

   Stir in pork and lemon juice, serve with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1287. The excerpt below is the record exactly as published.

Pork, Minced. — Take a pound of cold roast pork, free from fat or sldn, and season it with a little pepper, salt, and dry mustard. Pare, core, and mince finely four large apples, and put them into a saucepan with two ounces of fresh butter and three chopped onions of a moderate size. Stir these ingredients over the fire until tender. Pour over them three table-spoonfuls of nicely-flavoured stock, or if any is at hand, of the gxavy that was served with the roast pork. Add a table-spoonful of -vinegar, and a piece of brown thickening the size of a small nut, or if this is not to be had, a tea-spoonful of flour mixed smoothly with a dessert-spoonful of cold stock. Let the sauce boil five or six minutes. Stir into it the minced pork, and when this is quite hot, add the juice of a small lemon

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