Saddle of Pork, Roasted
From The national course in home economics, 1917
Serves 1
This is the handsomest joint of pork that can be served.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 97. The excerpt below is the record exactly as published.
SADDLE OF PORK, ROASTED. Have the butcher cut a saddle of pork as he would a saddle of mut- ton. Strip off the skin, trim the joint neatly, and cover the fat with but- tered paper. Have a clear fire and baste liberally. One-half of an hour before it is taken up remove the paper, dredge the meat lightly with flour
Cook this with the app: pantry check, scaling, and the assistant.