Roast Loin of Pork

Ingredients

• A loin weighing about six pounds
• a good tablespoon of flour
• season with pepper and salt
• season with pepper and salt

Method

1. 1

   Score the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water.

2. 2

   Cook moderately at first.

3. 3

   If very lean, rub with fresh lard or butter.

4. 4

   A loin will roast in two hours; allow more time if very fat.

5. 5

   Make gravy with flour stirred into the drippings.

6. 6

   Serve with apple sauce and pickles.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 90. The excerpt below is the record exactly as published.

a good tablespoon of flour, turn in water to make it the right con- sistency, season with pepper and let all boil up once. Strain, and if you like wine in it, add half a glass; turn it into a gravy boat. Place the pig upon a large, hot platter, surrounded with parsley or celery tops; place a green wreath around the neck, and a sprig of celery in its mouth. In carving, cut off its head first; split down the back, take off its hams and shoulders, and separate the ribs. ROAST LOIN OF PORK. ScoKE the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water under it; cook it moderately at flrst, as a high heat hardens the rind before the meat is heated through. If it is very lean, it should be rubbed with fresh lard or butter when put into the pan. A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, as many persons have a great aversion to its flavor. A loin weighing about six pounds

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