Roast Pork

Ingredients

• Trim and wipe the meat.
• 1 tablespoon cracker crumbs
• salt
• pepper
• sage

Method

1. 1

   Score the meat in inch squares if used with skin on.

2. 2

   Make a cut below the knuckle with a boning knife.

3. 3

   Fill cuts with stuffing.

4. 4

   Sprinkle with salt and pepper, place on rack in roasting pan, dredge with Purity Flour.

5. 5

   Half an hour before serving, sprinkle with seasoned cracker crumbs.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 63. The excerpt below is the record exactly as published.

ROAST PORK Trim and wipe the meat. If used with the skm on. score it in inch squares, taking care to cut only throu^^h skin. Make a cut just below the knuckle with a boning knife. Slide the knife up along the bone and turn it outward, making a i dozen cuts | of the way to the skm, and fill them with stiiff- inr Sprinkle with salt and pepper, place on rack in roasting pan, dredge with Pur^ty Flour Half an hour before serving sprinkle with 1 tablespoon cracker crumbs seasoned with pepper, salt and sage

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