To stuff a Chine of Pork

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

stuffing

fat leaf of pork
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sage ↝ Spices, sage, ground [Spices and Herbs]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

sauce

apples ↝ Apple, raw [Apples]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (8)

Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread, season it with pepper, salt, shallot, and nutmeg.
Stuff it thick.
Roast it gently.
When it is about a quarter roasted, cut the skin in slips.
Make your sauce with apples, lemon-peel, two or three cloves, and a blade of mace.
Sweeten it with sugar.
Put some butter in it.
Have mustard in a cup.

Original Text

To stuff a Chine of Pork.
MAKE a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread, season it with pepper, salt, shallot, and nutmeg, stuff it thick; then roast it gently; and when it is about a quarter roasted, cut the skin in slips, and make your sauce with apples, lemon-peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in it, and have mustard in a cup.

Notes

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