638. ROAST LOIN OF PORK

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Trim, score, and separate the bones of the loin of pork with a small chopper or meat saw.
  2. Make an incision in the upper part of the loin for placing the stuffing.
  3. Sew up the incision with small twine.
  4. Pass a strong iron skewer through the loin lengthwise.
  5. Tie the loin firmly on to a spit at both ends.
  6. About an hour and a quarter before dinner-time, put the pork down to the fire to roast.
  7. When done, dish it up.
  8. Pour some brown gravy under it.
  9. Garnish it round with a border of small potatoes fried of a light colour.
  10. Send to table with apple sauce.
Original Text
638. ROAST LOIN OF PORK. Trim, score, and separate the bones of the loin of pork with a small chopper or meat saw; make an incision in the upper part of the loin for placing the stuffing, sew it up with small twine, and having passed a strong iron skewer through it lengthwise, tie it firmly on to a spit at both ends. About an hour and a quarter before dinner-time, put the pork down to the fire to roast, and when done dish it up; pour some brown gravy under it, garnish it round with a border of small potatoes fried of a light colour, and send to table with apple sauce.
Notes
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