Saddle of Pork, Roasted
From Cassell's dictionary of cookery, 1892
Serves 1
Time: twenty minutes per pound. Probable cost: 1s. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1293. The excerpt below is the record exactly as published.
a saddle of pork cut in the same way as a saddle of mutton. As pork is not often cut up in this way, it will be necessary to order it beforehand. Take oft' the skin, trim the joint neatly, and cover the fat with buttered paper
Cook this with the app: pantry check, scaling, and the assistant.