- 4 lbs. rib roast
- Salt
- 6 pepper-corns
- 2 cloves.
- 1 onion
- 1½ tbsps. of flour
- 1 cup of cream
- 1½ cups of water
- 1 bay-leaf
Preparation: The meat is washed and pounded, some fat trimmed off and salted. The roast is put into the oven with 1 cup of boiling water, all spices and onion and roasted 1½ to 2 hours, basting it frequently. The roast must be crisp outside. When it is done, put it on a platter and prepare the gravy. If there is too much fat, skim it off, put the flour into it, stew a little while, add the cream and some water if necessary, cook, strain and serve with the roast.
No. 2—FRESH YOUNG LEG OF PORK FOR ROAST.
Quantity for 10–15 Persons.
- 8–10 lbs. of leg of pork
- Salt
- 6 pepper-corns
- 3 cloves
- 1 onion
- 2 tbsps. of flour
- 1 pt. of water
- ½ wineglass red wine or Madeira
- 2 by-leaves
Preparation: The meat is pounded, skinned, some of the fat cut off, rubbed with salt and put in oven with 1 pt. boiling water, all spices and onion and roasted 2½ to 3 hours, basting it frequently.
For the gravy, skim off the fat, stir in the flour, stew a little while, then add some water, the wine or cream, and cook it well, strain and serve with the meat.
No. 3—BREADED LEG OF PORK.
Quantity for 10–15 Persons.
The meat is prepared the same way as described in No: 2, but ¾ hours before done, 8 cloves are stuck into it, ½ teaspoonful of sugar and 1 cup of rye bread crumbs roasted in butter are strewn over it. Cover it well with the bread crumbs by pressing it down with a knife, baste with drippings and roast ½ to ¾ hour longer.