639. ROAST NECK OF PORK

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for stuffing
for roasting
Instructions (3)
  1. Saw the chine bone neatly off.
  2. Stuff the neck of pork with sage and onion.
  3. Spit, roast, and dish it up as directed for the loin, and serve.
Original Text
639. ROAST NECK OF PORK. Saw the chine bone neatly off, stuff the neck of pork with sage and onion, spit, roast, and dish it up as directed for the loin, and serve.
Notes
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