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📝 Description
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🥘 Ingredients
2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoonful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, 1/2 teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould.
👨🍳 Method
Cut, but do not chop, the pork into fine pieces, and allow 1/4 lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs, and lemon-peel, and mix the whole nicely together. Put it into a mould, fill up with good strong well-flavoured gravy, and bake rather more than one hour. When cold, turn it out of the mould.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned Pork Terrine from Mrs. Beeton, and I must say, it was a delightful trip down memory lane. I found the process of pounding the spices and chopping the herbs by hand to be a soothing return to simpler times. The specific detail that surprised me was the use of savoury herbs — a herb I haven't used in years. It added a subtle, earthy note that complemented the rich pork beautifully. I used a traditional terrine mold, and the result was a stunning centerpiece that impressed my family. This recipe is perfect for the traditionalist cook who enjoys taking time to savor the process. The terrine is best made ahead, allowing the flavors to meld together. I served it with a crisp green salad and some crusty bread to soak up the gravy. The result was a hearty, comforting meal that reminded me of why I fell in love with cooking in the first place.
