Pork/Lamb Roast Pork

no. 86. roast pork
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)

Ingredients:

leg of pork​

salt​

six onions​

twelve sage leaves​

butter​

pepper​

six ounces of bread​

potatoes​

apples​

Instructions:

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]

Thanks for these. A cookbook I have got to check out.

 

[ErnieMac]

Picked up 1/2 of a pasture raised pig to put in our freezer about two weeks ago. Looking forward to good meals for the next year.