|
Classic
Cook Books
< last page | next page >
page 28
it up, shred some sage small; baste your pork, strew on the sage, dust on a
little flour, and sprinkle a little salt before you take it up.
A loin must be cut on the skin in small streaks, and then basted, but put no
flour on, which would make the skin blister: Be careful that it is jointed
before you lay it down to the fire.
A leg of Pork is often roasted with sage and onion shred fine, with a little
pepper and salt, and stuffed at the knuckle; with gravy in the dish:
But a better way is this: parboil it first, and take off the skin; lay it down
to a good clear fire, baste it with butter, then shred some sage fine and mix it
with pepper, salt, nutmeg; and bread crumbs; strew this over it whilst it is
roasting; Baste it again with butter just before you take it up, that it may be
of a fine brown, and have a nice froth: send up some good gravy in the dish, and
serve it up with apple sauce and pototoes.--See sauce, No. 26.
To stuff a Chine of Pork.
Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, and crumbs
of bread, season it with pepper, salt, shallotes and nutmeg, and stuff it thick;
then roast it gently, and when it is about a quarter roasted, cut the skin in
slips. Serve it up with apple sauce as in the foregoing receipt.
< last page | next page >
Classic
Cook Books
|
