To Roast a Saddle of Pork
From Modern cookery, in all its branches, 1884
Serves 1
Roasting time is 20 minutes per pound.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 236. The excerpt below is the record exactly as published.
TO ROAST A SADDLE OF PORK. The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved. The pork should be young, of fine quality, and of moderate size. Boast it very carefully, either by the directions given in the preceding receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight. Serve it with good brown gravy and tomata sauce, or sauce Robert ; or with apple sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.