Cassell's dictionary of cookery

Mince finely three large onions which have been previously boiled or not, according to taste ; mix with them half a dozen chopped sageleaves, four ounces of bread-crumbs, an ounce of butter, a little pepper and salt, and half an apple chopped small. Bind the forcemeat together with the yolk of an egg. Raise the skin round the knuckle of the leg of pork, fasten it securely, and brush the rind all over with sweet-oil. Put it down at some distance from a clear fire, and baste liberally. Serve the meat on a hot dish, and send brown gravy and apple sauce to table with it. If any gravy is put into the dish it should be poured round, but not upon the meat. The flavour of this joint will be improved if it is stuffed the day before it is roasted. The Germans stuff a leg of pork with sour apples only. Time, a joint weighing eight pounds will require three hours. Probable cost, lOid. to Is. per pound. Sufficient for a dozen persons. Pork, Loin of (a la rran9aise). — Take a piece of the loin, neck, or spare-rib of pork; FOR (607) POR score the skin neatly in lines about a quarter of an inch apart, and rub it over with salad-oil. Put it into a deep baking dish with eighteen or twenty' apples pared, cored, and quartered, as many potatoes peeled and divided, and nine or ten moderate-sized onions. Put the dish in a well-heated oven, and when the meat and vegetables are done enough serve them on a hot dish, the meat being placed in the centre, and the apples, onions, and potatoes arranged round it. Time to bake a joint weighing about four pounds, an hour and a half. Probable cost, 9|d. to lOjd. per pound. Sufficient for six or seven persons. Pork, Loin of, Baked (German method). — Score the skin of a fresh loin of pork ; sprinkle a tea-spoonful of salt over it, and lay it in a baking dish ^-ith half a cupful of stock or water ; baste liberally. When the meat is half cooked, sprinkle two table-spoonfuls of caraway seeds over it. The brown gravy which is in the dish may be served with the meat. The fat must be cleared from it, and it must be strained and seasoned with pepper and salt. Time to bake, allow twenty-five minutes for every pound. Probable cost, 9d. to lO^d. per pound. Pork, Loin of, Marinaded (a German recipe) . — Score a fresh loin of pork in the usual way, and rub it well with powdered sage ; lay the meat in the salting-pan, and pour over it two pints of tarragon vinegar and two pints of cold water ; add a dessert-spoonful of salt, one ounce and a half of bruised peppercorns, a piece of garlic the size of a pea, twelve yoimg sageleaves, and a small onion. Turn and rub the pork every day for three days. Take it up, drain it, rub it again with powdered sage, wrap it in an oiled paper, and roast before a clear fire. Baste liberally with the pickle. Serve on a hot dish, and send a sauce prepared as follows to table with the meat : — Mix smoothly in a saucepan two ounces of butter and a table- spoonful of fiour ; add gradually half a pint of the pickle with which the pork has been basted, a tea-spoonful of moist sugar, half a tea-spoonful of salt, a pinch of cayenne, and a glass of port. Simmer the sauce over a gentle fire until it is of the consistency of cream, and send it to table in a tureen.' Time to roast the meat, half an hour per pound. Probable cost, pork, 9d. to lO^d. per pound.