Period Oct.-National Pork Month-Roast Pork

Joined
Jul 12, 2007
Location
Aledo, IL
Roast Pork
From “A Plain Cookery Book for the Working Classes”, by Charles Elme Francatelli, 1852

Let us suppose, or rather hope, that you may sometimes have a leg of pork to cook for your dinner; it will eat all the better if it is scored all over by cutting the rind, or rather slitting it crosswise, at short distances, with the point of a sharp knife; it is to be well sprinkled all over with salt, and allowed to absorb the seasoning during some hours previously to its being cooked. Prepare some stuffing as follows:--Chop six onions and twelve sage leaves fine, fry these with a bit of butter, pepper, and salt, for five minutes; then add six ounces of bread soaked in water; stir all together on the fire for five minutes, and use this stuffing to fill up a hole or pocket, which you will make by running the point of a knife down between the rind and the flesh of the joint of pork; secure this by sewing it up, or else fasten it securely in with a small wooden skewer or twig. The joint of pork, so far prepared, must then be placed upon a trivet in a baking-dish containing plenty of peeled potatoes, and, if possible, a few apples for the children; add half a pint of water, pepper and salt, and if the joint happens to be a leg, it will require about two hours to bake it.
 

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
It is pork month so bumping this recipe from Albert Sailhorst. Also adding this Roast Leg of Pork from "Common Sense in the Household" by Marion Harland, 1871.

1 leg of pork
1/2 cup boiling water
Browned flour
pepper
salt
juice of 1 lemon

One leg weighing about seven pounds is enough, even for a large family. Score the skin in squares, or parallel lines running from side to side, for thee convenience of the carver. Put it down to roast with a very little water in the pan below. Heat gradually until the fat begins to ooze from the meat, when quicken the fire to a red, steady glow. Baste only with its own gravy, and do this often, that the skin may not be hard or tough. When done take it up, skim the gravy thoroughly, put in half cup ob boiling water, thicken with brown flour, add pepper, salt and the juice of a lemon, and serve in a boat.

A boat was a type dish/platter.
 
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