Fillet of Pork roasted

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for marinating
for serving
Instructions (8)
  1. Cut the chine bone from the under part of the pork.
  2. Lay the pork in a marinate all night.
  3. When it is to be roasted, run a lark spit through it.
  4. Tie it on another spit.
  5. Cover it with paper.
  6. Roast it gently.
  7. When to be served up, if not coloured enough, glaize it lightly.
  8. Put some robert sauce underneath.
Original Text
Fillet of Pork roasted. Take a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. When it is to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath.
Notes
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