Cassell's dictionary of cookery

Pork, Loin of. Marinaded and Baked (a German recipe). — Take the skin from a loin of pork ; lay the meat in a deep earthen pan, pour over it half a pint of vinegar, and put with it two sliced onions, twelve young sageleaves, a sprig of thyme and sweet basil, a dozen juniper berries, six cloves, twenty bruised peppercorns, and a table-spoonful of salt. Let the pork remain in this marinade five or six days, turning and basting it twice a day. Take it up, put it with the pickle into a baking dish, and baste frequently. When it is about half baked, pour half a cupful of boiling water into the dish, strain the gravy, and put it back. When the meat is sufficiently cooked, serve on a hot dish, skim the gravy, and pour it round. Time to bake, twenty-five minutes to the pound. Probable cost, 8|d. to lO^d. per pound. Pork, Loin of. Roast, — Score the skin of a fresh loin of pork at equal distances about a quarter of an inch apart. Brush it over with salad-oil, and place the joint before a clear fire, though at a good distance from it, for fear the crackling should bum before the meat is sufficiently cooked. Baste liberally, and when done enough serve on a hot dish, and send brown gravy and apple sauce or Robert sauce to table with the meat. If liked, a Little sage and onion stuffing may be served in a separate dish. It is better not to send it to table on the same dish as the meat, as many people object to the flavour. Time, a loin of pork weighing five pounds, about two hours. Probable cost, 9M. to 10|d. per pound. Sufficient for half a dozen persons. Pork, Loin, Roast, To Carve {see Pork, Leg of Roast, To Carve). Pork, Loin of, Savoury.— Score the skin of a fresh loin of pork in lines a quarter of an inch apart. Rub it thoroughly in every part with a savoury powder made by mixing together a salt-spoonful of powdered sage, a salt-spoonful of salt, a salt-spoonful of diy mustard, half a salt-spoonful of pepper, and a chopped onion. Wrap the joint entirely in oiled paper, and put it down before a clear fire, though at a distance from it, and baste liberally. Half an hour before the meat is taken down, remove the paper, and baste the meat again until the crackling is nicely browned. Serve on a hot dish, and send brown gravy and apple sauce to table with the meat. Time, half an hour to the pound. Probable cost, 9M. to lOid. per pound. Pork, Loin of, Savoury (another way). — Score a small loin of pork as before. Make a savoury mixture of a moderate-sized onion chopped small, a piece of garlic the size of a pea also chopped, a dessert-spoonful of salt, a saltspoonful of pepper, the sixth part of a nutmeg grated, a tea-spoonful of shredded parsley, half a tea-spoonful of powdered thyme, and a bay-leaf cut small. Stir this powder into a quarter of a pint of salad-on, and rub the pork well with the mixture. Put it into an earthen pan, and let it remain closely covered for two days, turning it every day. " Take it up, wrap it in well-oiled paper, and roast as in the preceding recipe. Serve on a hot dish, and send a sauce prepared as follows to table in a tureen : — Mince finely a moderate-sized onion and a sharp apple. Put these into a small saucepan with a tea-spooniui of sugar, half a tea-spoonful of mustard, half a tea-spoonful of salt, a pinch of cayenne, and POR ( 608 ) POK