Roast Pork a l'Anglaise

Ingredients

• a shoulder or loin of pork
• a large onion
• a tablespoonful of powdered sage
• a spoonful of fat
• water added to the seasoned glazed that remains
• a tablespoon of made mustard

Method

1. 1

   Take the bone out of the pork, mince the onion and sauté with fat, add sage, salt, and pepper.

2. 2

   Spread the mixture on the meat, roll up, tie with twine, and roast until well done.

3. 3

   Make gravy with the remaining fat and add mustard.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 296. The excerpt below is the record exactly as published.

Roast Pork a I'Anglaise (6 lbs and dressing, 70 cents.) Veal cutlets a la Maintenon (20 orders, 45 cents.) Calves brains, sauce remoulade (6 or- ders, 12 cents.) Farina fritters, lemon flavor (cold pud- ding from yesterday, say, 10 cents.) Fried carrots 6, beets 4, squash 10, grated corn 20, tomatoes 10, potatoes 15 (65 cents.) BaKcd cabinet pudding (meringue d 2% qts 30 orders, 35 cents.) Pineapple cream pie (2 cans, 5 pies open, thm, 65 cents.) Peach sherbet (No. 235; with can peaches and 2 qts water, etc., 65 cents.) Queen cakes (No. 1007; 3 lbs 36 cents.) Nuts, raisins, cheese, crackers, pickles (52 cents.) Milk, cream 60, coffee, tea, bread, butter 48 (108 cents.) Total, $7 48; 52 persons; 14 J^ cents a plate. 997'~Potage Alexandrina. It is a vegetable puree soup spotted with a jardiniere of mixed vegetables cooked separately. Set the strained soup stock over the fire with a cup of raw rice, a quart of green peas, a large turnip, squash, celery, kohl-rabi, leaks and onions, all in smaller quantity than the peas, and a piece of lean salt pork. Cook the vegetables soft, then pass them, the rice, and the stock together through a strainer. It is like green peas soup. Prepare a small quantity of carrot, turnip and parsnip, or squash or other vegetables cut in small dice, and boiled separately, a spoonful of green peas or flageolets or haricots verts, and mix in and season to taste. 998-Whitefish a la Cardinal. Lay the f sh open in a baking pan, spread over with lobster paste made the same as for lobster croquettes, dredge a small amount of cracker dust on top and bake, basting on c^ with butter. Serve cuts with cardinal sauce in the dish, and some special form of potatoes. 999— Cardinal Sauce. Anything a la cardinal may 'be expected to be red or have red ornaments. Cardi- nal red being the color of the robe worn by the Cardinals on State occasions. Make butter sauce and make it red or at least pink with pounded red lobster meat and shrimp passed throiigh a seive, add cayenne and lemon juice to this sauce. Lobster coral — the roe— is used for this purpose where it can be obtained. 1000— Potato Crulls. There are small machines of the apple- parer class, which cut potatoes in spiral shavings called crulls or curls. Fry these in the usual way of fried potatoes, drain, dust with fine salt ; serve one with each plate of fish. 1001— Roast Pork, a TAnglaise. Pork with sage and onions. Take the bone out of a shoulder or lorn of pork. Mince a large onion, throw It in a frying pan with a spoonful of fat, and stir it over the fire ; put m a table- spoonful of powdered sage, some salt and pepper. Spread the minced onion upon the meat and put some in the cavity where the bone was taken out; roll up. COOKING JFOR PROFIT, Z47 tie with twine, roast in a pan till well done. Take up, pour off the fat and make gravy in the pan with water added to the sea- soned glazed that remains, or else pour brown sauce in and let it boil up. Stir in a tablespoon of made mustard

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