After putting in the stuffing secure the opening, wrap the loin in a greased paper, and roast before a clear fire, or in a moderately hot oven for about 2 hours. Baste frequently, and ½ an hour before serving remove the paper to allow the crackling to brown. Serve the gravy and apple sauce separately.
Time.—About 2 hours. Average Cost, 9d. to 10d. per lb. Sufficient for 6 or 7 persons. Seasonable in the winter.
Note.—The sage and onion stuffing may be baked and served separately or altogether omitted.
1113.— PORK, LOIN OF, SAVOURY. (Fr.—Longe de Porc, Savoureux.)
Ingredients.—3 or 4 lb. of loin of pork, 1 tablespoonful of finely-chopped onion, ½ a teaspoonful of powdered sage, ½ a teaspoonful of salt, 1 saltspoonful of dry mustard, ½ a saltspoonful of pepper. Apple sauce, brown gravy.
Method.—Score the pork in narrow lines, mix the onion, sage, salt, mustard and pepper together, and rub the mixture well into the meat. Wrap the joint in well-greased paper, and bake in front of a clear fire for about 2 hours, basting frequently. Half an hour before serving remove the paper, in order that the crackling may become crisp and brown. Serve the apple sauce and gravy separately.
Time.—About 2 hours. Average Cost, 9d. to 10d. per lb. Sufficient for 7 or 8 persons. Seasonable in the winter.
1114.—PORK, MINCED.
Ingredients.—1 lb. of cold roast pork, 2 onions finely-chopped, 2 apples coarsely-chopped, 2 ozs. of butter, 1 dessertspoonful of flour, 1 teaspoonful of lemon-juice, ⅓ of a pint of stock, dry mustard, salt and pepper.
Method.—Cut the meat into very small dice, and, unless gravy or good stock is at hand, boil the bones and trimmings for at least 1 hour, then strain and boil rapidly until reduced to ¾ of a pint. Melt the butter in a stewpan, fry the onion until lightly browned, then add the apple, and fry until tender, but not broken. Sprinkle in the flour and a good pinch of mustard, stir and cook gently for 3 or 4 minutes, then add the stock, and stir until boiling. Season to taste, boil gently for 5 minutes, then put in the meat, add the lemon-juice, and allow the stewpan to stand for about ½ an hour where the contents will remain just below simmering point. Serve in a border of rice, or mashed potato, or garnished with sippets of toasted bread.
Time.—To re-heat the meat, about ½ an hour. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 3 or 4 persons. Seasonable in winter.
