Roast Pork

Ingredients

• 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 table-spoonful of dripping

Method

1. 1

   Separate the loin joints and make an incision for stuffing.

2. 2

   Mix bread crumbs, chopped onion, sage, pepper, salt, and suet for stuffing.

3. 3

   Fill the incision and sew it shut.

4. 4

   Grease kitchen paper with drippings, wrap the loin, and bake in a dry pan, basting frequently.

5. 5

   Roast for 20 minutes per pound plus an additional 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

Roast Pork. — One small loin of poi-k, three table-spoon- fuls of bread crumbs, one Bermuda onion, one half tea- spoonful of chopped sage, one half tea-spoonful of salt, one half tea-spoonful of pepper, one ounce of chopped suet, one table-spoonful of dripping

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