To Roast a Saddle of Pork

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 15 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved.
  2. The pork should be young, of fine quality, and of moderate size.
  3. Roast it very carefully, either by the directions given in the preceding receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight.
  4. Serve it with good brown gravy and tomata sauce, or sauce Robert; or with apple sauce should it be preferred.
Original Text
TO ROAST A SADDLE OF PORK. The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved. The pork should be young, of fine quality, and of moderate size. Roast it very carefully, either by the directions given in the preceding receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight. Serve it with good brown gravy and tomata sauce, or sauce Robert; or with apple sauce should it be preferred. 20 minutes to the pound, quite [TN: text missing.]
Notes
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