ITALIAN PORK CHEESE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Chop, not very fine, one pound of lean pork with two pounds of the inside fat.
  2. Strew over, and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-tablespoonful of mixed parsley, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small.
  3. Press the meat closely and evenly into a shallow tin,—such as are used for Yorkshire puddings will answer well.
  4. Bake it in a very gentle oven from an hour to an hour and a half.
  5. It is served cold in slices.
  6. Should the proportion of fat be considered too much, it can be diminished on a second trial.
  7. Minced mushrooms or truffles may be added with very good effect to all meat cakes, or compositions of this kind.
Original Text
ITALIAN PORK CHEESE. Chop, not very fine, one pound of lean pork with two pounds of the inside fat; strew over, and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-tablespoonful of mixed parsley, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin,—such as are used for Yorkshire puddings will answer well,—and bake it in a very gentle oven from an hour to an hour and a half: it is served cold in slices. Should the proportion 261of fat be considered too much, it can be diminished on a second trial. Minced mushrooms or truffles may be added with very good effect to all meat cakes, or compositions of this kind. Lean of pork, 1 lb.; fat, 2 lbs.; salt, 3 teaspoonsful; pepper, 1-1/2 teaspoonful; mace, 1/2 teaspoonful; nutmeg, 1 small; mixed herbs, 1 large tablespoonful: 1 to 1-1/2 hour.
Notes
—