Roast Pork

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (13)
For the pork
For the stuffing
For the baking dish
Instructions (14)
  1. Score the rind of the leg of pork by cutting it crosswise at short distances with the point of a sharp knife.
  2. Sprinkle the pork all over with salt and allow it to absorb the seasoning for several hours before cooking.
  3. Prepare the stuffing: chop six onions and twelve sage leaves fine.
  4. Fry the chopped onions and sage leaves with a bit of butter, pepper, and salt for five minutes.
  5. Add six ounces of bread soaked in water to the fried mixture.
  6. Stir the stuffing mixture on the fire for five minutes.
  7. Make a hole or pocket in the pork by running the point of a knife down between the rind and the flesh.
  8. Fill the pocket with the prepared stuffing.
  9. Secure the opening by sewing it up or fastening it with a small wooden skewer or twig.
  10. Place the prepared pork joint on a trivet in a baking-dish.
  11. Add plenty of peeled potatoes to the baking-dish.
  12. Optionally, add a few apples to the baking-dish for the children.
  13. Add half a pint of water, pepper, and salt to the baking-dish.
  14. Bake the pork for about two hours if it is a leg joint.
Original Text
No. 86. Roast Pork. Let us suppose, or rather hope, that you may[46] sometimes have a leg of pork to cook for your dinner; it will eat all the better if it is scored all over by cutting the rind, or rather slitting it crosswise, at short distances, with the point of a sharp knife; it is to be well sprinkled all over with salt, and allowed to absorb the seasoning during some hours previously to its being cooked. Prepare some stuffing as follows:—Chop six onions and twelve sage leaves fine, fry these with a bit of butter, pepper, and salt, for five minutes; then add six ounces of bread soaked in water; stir all together on the fire for five minutes, and use this stuffing to fill up a hole or pocket, which you will make by running the point of a knife down between the rind and the flesh of the joint of pork; secure this by sewing it up, or else fasten it securely in with a small wooden skewer or twig. The joint of pork, so far prepared, must then be placed upon a trivet in a baking-dish containing plenty of peeled potatoes, and, if possible, a few apples for the children; add half a pint of water, pepper and salt, and if the joint happens to be a leg, it will require about two hours to bake it.
Notes
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