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Roast Neck of Pork
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 118. The excerpt below is the record exactly as published.
ROAST NECK OF PORK. Saw off the chine -bone, and separate between the bones of a neck of pork with a small chopper or meat- saw. Prepare a stuffing for the pork, by chopping half a dozen sage-leaves and four onions of medium size; boil the mixture four minutes in plain water, then drain well, and put it in a stewpan with a large pinch of pepper, two of salt, and an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.