dinner
Roasted Pork
From Cookery, 1897
Pork should be cooked longer than other meats.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 36. The excerpt below is the record exactly as published.
the leg, and for these there is no better treatment than the roasting process ; always trying to avoid the general error which lies in under-cooking the meat. Pork does not bear being underdone ; it then becomes heavy and unwholesome, therefore it ought to be cooked very slowly, evenly, and for a longer period than any other meat. Apple sauce, PORK. 91 plums preserved in vinegar, apple jelly, etc., can be served with the same to great advantage. The meat should be allowed to produce its own gravy with the addition of a little fat
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