To Roast Fresh Pork

Ingredients

• a piece of fresh pork
• seasoning with salt
• seasoning with sugar
• seasoning with pepper
• a little powdered sage

Method

1. 1

   Season like veal and roast the same way, basting every fifteen minutes after the pork has begun to brown.

2. 2

   Pork requires thorough cooking.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 20. The excerpt below is the record exactly as published.

seasoning with salt, sugar, and pepper before it is cooked. Veal will bear more salt than beef, mutton, or poultry, and about half as much sugar as salt should be used in seasoning it. Shake the sugar from a dredging box directly upon the meat, then add the salt and pepper. If it is to be stuffed, prepare a stuffing as directed on page 27 and fill all available spaces with it. Make pockets under the skin and fill them with it, or pack it upon the inside of the roast, roll up tightly, pin with skewers, tie securely with twine, place upon a rack in the roasting pan, and put in the oven. As soon as it is a light brown color baste with a thin gravy, and renew the operation every fifteen minutes until the roast is thoroughly cooked. It requires fully twice as long a time to roast veal as it does to roast beef or mutton, and as the frequent bast- ings keep it from becoming hardened, a piece of veal weighing not more than three or four pounds can be Baking. 53 roasted with advantage two or two and a half hours. To Roast Fresh Pork. — Season, Hke veal, with salt, sugar, and pepper. A little powdered sage

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