Roast Pork

Ingredients

• One small loin of pork
• three tablespoonfuls of bread crumbs
• one Bermuda onion
• one-half teaspoonful of chopped sage
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one ounce of chopped suet
• one tablespoonful of dripping

Method

1. 1

   Separate each joint of the loin and make an incision for stuffing.

2. 2

   Prepare stuffing with bread crumbs, chopped onion, sage, pepper, salt, and suet.

3. 3

   Press stuffing into the incision and sew it up.

4. 4

   Bake in a greased paper envelope, basting frequently.

5. 5

   Roast for twenty minutes per pound plus an additional twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 17. The excerpt below is the record exactly as published.

ROAST PORK, 37 by the boiling of the giblets. In a small saucepan, then melt the butter, stir into it the flour, add to it the liquor from the baking tin, also the chopped giblets, season all with the remainder of the pepper and salt, and let the whole cook for two minutes. Serve in a gravy-boat along with the turkey. Note. — Chickens, ducks and geese may also be prepared and roasted in this manner, the stuffing for ducks and geese being differ* ent, only in the addition of two Bermuda onions, chopped fine, and one teaspoonful of sage, 4o the seasoning of this given amount of dressing. Roast Fork. — One small loin of pork, three table- spoonfuls of bread crumbs, one Bermuda onion, one-half teaspoonful of chopped sage, one-half teaspoonful of salt, one-half teaspoonful of pepper, one ounce of chopped suet, one tablespoonful of dripping

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