Dinner
Roast pork
Marion Harland’s original method for Roast pork, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub into these lines or squares a mixture of fine crumbs seasoned with onion juice, a little grated lemon-peel and the juice of half a lemon, with pepper and salt to taste.
- Put into your roaster, with a cupful of hot water under it, and after covering bring quickly to the point at which the water begins to steam.
- Slacken the heat then, and cook twenty-five minutes to the pound, basting often with its own gravy.
- Thicken with browned flour.
Historical transcription
Source method
- 1
Score the skin until the knife touches the meat under it. Rub into these lines or squares a mixture of fine crumbs seasoned with onion juice, a little grated lemon-peel and the juice of half a lemon, with pepper and salt to taste. Work in well until the stuffing stands out of the cracks. Put into your roaster, with a cupful of hot water under it, and after covering bring quickly to the point at which the water begins to steam. Slacken the heat then, and cook twenty-five minutes to the pound, basting often with its own gravy.
- 2
Pour off this gravy twenty minutes before taking the meat up, and set in a bowl of ice to send all the fat to the top. Greasy pork gravy is an offense to the educated palate. Thicken with browned flour.
- 3
A better plan is not to attempt to make gravy, but to send around apple sauce alone with the roast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.