Stuffing for Roast Pork

Ingredients

• 1 cup grated bread crumbs
• 1 sour apple
• 1 small onion
• 6 sage leaves
• 2 tablespoons butter
• 3 beaten egg yolks

Method

1. 1

   Chop apple and onion.

2. 2

   Melt butter, add crumbs, and mix well.

3. 3

   Add seasoning, apple, onion, and egg yolks.

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.

2 tablespoons butter in pan TnTadd i onion, 1 slice carrot and 1 of turnip, all cut fine. Stir and then put m meat witii a dredging of Purity Flour. Cover and cook slowly for 15 minutes Add 1 .juart boiling water or stock a^dU teaspoons Lit and 12 peppercorns. Cover closely .nd bake 3 hours, ^^ ;">%--„X^^. ^^^^^^^ last i hour. Place meat on a hot platter and remove strings. Skim off some of the fat from M^ot m pan, and when liquor is reduced to 2 cups strain and thicken with 3 tablespoons butter and 4 tablespoons Purity Flour, cooked together until well browned. STUFFING 2 eups bread crumbs. ^ teaspoon salt 1 cup melted butter. Pepper and thyme. 2 tablespoons boiling water. This is one of the nicest ways of cooking mutton. 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. Serve with apple sauce. STUFFING 1 cup grated bread crumljs. 1 sour apple. 1 small onion. 6 sage leaves. Chop apple and onion. Melt the butter, add the crumbs, rubbing them hard to distribute the butter evenly. Add the seasoning, apple and onion, and 3 beaten egg yolks

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