Spring of Pork, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

spring of a knuckle of pork ↝ Pork, ground, raw [Pork Products]
skin on the spring ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
thyme shred small ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
sage ↝ Spices, sage, ground [Spices and Herbs]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace, beaten small and well mixed together ↝ Spices, mace, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Cut off the spring of a knuckle of pork, and leave as much skin on the spring as you can, parting it from the neck, and taking out the bones.
Rub it well with salt, and strew it all over with thyme shred small, parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed together.
Rub all well in, and roll the whole up tight, with the flesh inward.
Sew it fast, spit it lengthwise, and roast it.

Original Text

Spring of Pork, to roast.

Cut off the spring of a knuckle of pork, and leave as much skin on the spring as you can, parting it from the neck, and taking out the bones. Rub it well with salt, and strew it all over with thyme shred small, parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed together. Rub all well in, and roll the whole up tight, with the flesh inward. Sew it fast, spit it lengthwise, and roast it.

Notes

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