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Pork, Saddle Of, Roasted

A roasted saddle of pork seasoned with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pork, Saddle Of, Roasted

Ingredients

Directions

Prepare

  1. Order a saddle of pork cut like a saddle of mutton.

  2. Remove the skin and trim the joint neatly.

  3. Cover the fat with buttered paper.

Roast

  1. Place it over a clear fire.

  2. Baste liberally.

  3. Half an hour before serving, remove the paper.

  4. Lightly dredge the meat with flour.

  5. Baste until the meat is brightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Saddle of pork
Is the main cut that is roasted and carved into the finished dish.
Butter
Bastes the meat and adds fat that carries flavour and helps browning.
Flour
Dusted on the surface, it helps form a crisp, browned crust.

The step that matters

Baste until the meat is brightly browned. Basting spreads melted fat over the surface, which keeps it moist and promotes browning through the Maillard reaction. Stopping too early leaves the crust pale and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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