Roasted Pork-Fillet

Ingredients

• 2 — 2 % lbs. of pork-fillet
• % lb. bacon for larding
• 1 tbsp. of flour
• 1 cup of sweet or sour cream
• 1 cup of water
• 2 tbsps. of butter or drippings
• Salt, pepper

Method

1. 1

   Pound pork fillets, remove skin and fat, lard with bacon, season with salt and pepper.

2. 2

   Roast in a baking tin with butter for 45 minutes to 1 hour, basting often.

3. 3

   Stir in flour and cream for gravy before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 37. The excerpt below is the record exactly as published.

ROASTED PORK-FILLET. Quantity for 6 Persons. 2 — 2 % lbs. of pork-fillet 1 tbsp. of flour % lb. bacon for larding % cup of sweet or sour cream Salt, pepper 1 cup of water , 2 tbsps. of butter or drippings Preparation: The pork-fillets are pounded, the skin and most of the fat removed, then larded with bacon, salted and peppered. Put the fat wihich you cut off into a flat baking tin with some butter; into this heated lard and butter, put your fillets, baste often and let it roast in the oven 45 min- utes to 1 ihour. This depends on the size of the meat. 15 minutes before done, pour off some of the lard, stir in the flour to brown, then the water and gradually the cream, basting frequently. Strain the gravy and serve with the fillet. No. 16— STUFFED PORK-FILLET CALLED MOCK-DUCK. Quantity for 6 Persons. 2 large fillets of 2 % lbs. or % lb. bacon for larding 4 small ones Salt, pepper For Stuffing. % lb. chopped pork - Salt % lb. chopped veal 1 pinch of pepper 2 eggs ■ 2 tbsps. of butter for frying % tbsp. of butter Vz tbsp. of flour % tbsp. of lemon juice % cup of sweet or sour cream

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