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📝 Description
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🥘 Ingredients
Pork; a little salt. [Illustration: FORE LOIN OF PORK.] [Illustration: HIND LOIN OF PORK.]
👨🍳 Method
Score the skin in strips rather more than 1/4 inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats. Serve with apple sauce, No. 363, and a little gravy made in the dripping-pan. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Roast Loin of Pork from Mrs. Beeton's old tome this week, and I must say, it was a delightful journey back in time. The simplicity of the ingredients—just pork and a little salt—was refreshing in our era of endless spice blends and fancy marinades. I found the scoring of the skin to be a charming detail; it created a beautiful crackling that was crispy and golden, a delightful contrast to the tender, juicy meat beneath. I was surprised at how well the pork held up to thorough cooking; it remained moist and flavorful, defying the common wisdom that pork should be cooked to just shy of pink. This recipe is perfect for the weeknight cook who appreciates a no-fuss, high-reward meal. The apple sauce and sage and onion stuffing (made separately, as Mrs. Beeton advises) added layers of flavor that elevated the dish without requiring much effort. I served it with some mashed potatoes made from leftovers, and it was a hearty, satisfying meal that didn't break the bank. The next time I'm craving a classic, comforting roast, I'll be reaching for this old recipe.
