Pork, Roasted

Ingredients

• Choose a piece of pork with a thin rind
• brush it over with a little salad oil
• Serve with either clear or thickened gravy
• and apple or gooseberry sauce
• green vegetables
• simply cooked potatoes

Method

1. 1

   Score the rind of the pork, wipe the meat, brush with salad oil, and roast according to general directions.

2. 2

   Turn the meat rind downwards for 10-15 minutes to brown, then serve with gravy, sauce, vegetables, and potatoes.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 387. The excerpt below is the record exactly as published.

Pork, Roasted Choose a piece of pork with a thin rind and score the rind across at intervals of \ inch with a very sharp knife. If this were not done, it would be impossible to cut through the skin when the joint was cooked. If the butcher is asked, he will do this scoring before sending the joint home. Wipe the meat, brush it over with a little salad oil, and then roast it according to general directions for roasting (see p. 207). When nearly ready, turn the meat with the rind downwards and roast 10 to 15 minutes to brown the under side, then turn again and roast a few minutes longer. Serve with either clear or thickened gravy, and apple or gooseberry sauce, green vegetables and simply cooked potatoes

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