Roast Loin of Pork

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Score the skin in strips rather more than 1/4 inch apart.
  2. Place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near.
  3. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire.
  4. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats.
  5. Serve with apple sauce, No. 363, and a little gravy made in the dripping-pan.
  6. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour.
Original Text
ROAST LOIN OF PORK. 829. INGREDIENTS.—Pork; a little salt. [Illustration: FORE LOIN OF PORK.] [Illustration: HIND LOIN OF PORK.] Mode.—Score the skin in strips rather more than 1/4 inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats. Serve with apple sauce, No. 363, and a little gravy made in the dripping-pan. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour. Time.—A loin of pork weighing 5 lbs., about 2 hours: allow more time should it be very fat. Average cost, 9d. per lb. Sufficient for 5 or 6 persons. Seasonable from September to March. FOSSIL REMAINS OF THE HOG.—In British strata, the oldest fossil remains of the hog which Professor Owen states that he has examined, were from fissures in the red crag (probably miocene) of Newbourne, near Woodbridge, Suffolk. "They were associated with teeth of an extinct felis about the size of a leopard, with those of a bear, and with remains of a large cervus. These mammalian remains were found with the ordinary fossils of the red crag: they had undergone the same process of trituration, and were impregnated with the same colouring matter as the associated bones and teeth of fishes acknowledged to be derived from the regular strata of the red crag. These mammaliferous beds have been proved by Mr. Lyell to be older than the fluvio-marine, or Norwich crag, in which remains of the mastodon, rhinoceros, and horse have been discovered; and still older than the fresh-water pleistocene deposits, from which the remains of the mammoth, rhinoceros, &c. are obtained in such abundance. I have met," says the professor, in addition, "with some satisfactory instances of the association of fossil remains of a species of hog with those of the mammoth, in the newer pliocene freshwater formations of England."
Notes
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