Roast Pork

Ingredients

• the pork
• a cupful of hot water
• a mixture of fine crumbs seasoned with onion juice, a little grated lemon-peel and the juice of half a lemon

Method

1. 1

   Score the skin and rub in the seasoning mixture.

2. 2

   Place in a roaster with hot water, cover, and bring to steaming.

3. 3

   Cook for twenty-five minutes per pound, basting often.

4. 4

   Pour off gravy twenty minutes before serving and chill to separate fat.

5. 5

   Thicken with browned flour or serve with apple sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 67. The excerpt below is the record exactly as published.

the pork, the rest use for a garnish. Serve with Espagnole sauce. ROAST PORK. Mrs. F. B. Gray. Score the skin until the knife touches the meat imder it. Bub into these lines or squares a mixture of fine crumbs seasoned with onion juice, a little grated lemon- peel and the juice of half a lemon, with pepper and salt to taste. Work in well until the stuflBng stands out of the cracks. Put into your roaster, with a cupful of hot water

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