Chine of Pork, to stuff and 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 12 days ago
Not a recipe: No

Ingredients (24)

Stuffing

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

Sauce

lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
apples ↝ Apple, raw [Apples]
sugar ↝ Sugar, NFS [Sugars and honey]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Another way stuffing

a chine of pork that has hung four or five days ↝ Pork, ground, raw [Pork Products]
the fat leaf, chopped very small
some parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little sage ↝ Spices, sage, ground [Spices and Herbs]
shalot, cut very fine ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Sauce (another way)

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
apple sauce ↝ Applesauce, regular [Apples]

Instructions (8)

Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and season it with salt, pepper, nutmeg, and shalot.
Stuff the chine thick, and roast it gently.
When about a quarter roasted, cut the skin in slips, making your sauce with lemon-peel, apples, sugar, butter, and mustard, just as you would for a roast leg.

Another way

Take a chine of pork that has hung four or five days.
Make holes in the lean, and stuff it with a little of the fat leaf, chopped very small, some parsley, thyme, a little sage, and shalot, cut very fine, and seasoned with pepper and salt.
It should be stuffed pretty thick.
Have some good gravy in the dish.
For sauce, use apple sauce.

Original Text

Chine of Pork, to stuff and roast.

Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and season it with salt, pepper, nutmeg, and shalot; stuff the chine thick, and roast it gently. When about a quar[137]ter roasted, cut the skin in slips, making your sauce with lemon-peel, apples, sugar, butter, and mustard, just as you would for a roast leg.

Another way.

Take a chine of pork that has hung four or five days; make holes in the lean, and stuff it with a little of the fat leaf, chopped very small, some parsley, thyme, a little sage, and shalot, cut very fine, and seasoned with pepper and salt. It should be stuffed pretty thick. Have some good gravy in the dish. For sauce, use apple sauce.

Notes

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