Roast Loin of Pork

Ingredients

• Select quite young pork
• rub the pork over with flour
• rub the pork over with salt
• rubbed to powder

Method

1. 1

   Select quite young pork with very small bones, the middle of the loin is the best part.

2. 2

   Score it thoroughly for the sake of the carver, but not too deeply; the scores less than half an inch apart.

3. 3

   Rub the pork over with flour, salt, and sage leaves.

4. 4

   Set it in the dripping-pan and bake in a moderate oven, allowing half an hour to each pound.

5. 5

   It must be well browned, but not burnt.

6. 6

   When done, take up the meat, pour the fat from the corner of the dripping-pan, keeping back the sediment; pour hot water into the pan, set it on the stove, dissolve all the dried gravy with a spoon, and let it boil; skim off the fat and season; serve the gravy in a tureen, with apple sauce in another.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 94. The excerpt below is the record exactly as published.

ROAST LOIK OF PORK, Select quite young pork with very small bones, the middle of the loin is the best part; if lean enough for the rind to be left on, score it thoroughly, for the sake of the carver, but not too deeply; the scores less than half an inch apart; a sharp, strong penknife is best for the purpose; rub the pork over with flour, salt, and sage leaves, dried on a plate, and rubbed to powder

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