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Saddle of Pork, Roasted

Roasted saddle of pork served with brown gravy and apple or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 11,187 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Saddle of Pork, Roasted

Ingredients

Directions

Prepare the joint

  1. Have the butcher cut a saddle of pork as he would a saddle of mutton.

  2. Strip off the skin and trim the joint neatly.

  3. Cover the fat with buttered paper.

Roast and baste

  1. Prepare a clear fire and baste the pork liberally.

  2. Half an hour before it is done, remove the paper and dredge the meat lightly with flour.

  3. Baste until the meat is brightly browned.

Serve

  1. Serve with brown gravy and apple sauce or tomato sauce.

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

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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
The main cut, whose fat and meat are cooked slowly over the fire to become tender and juicy.
Buttered paper
Shields the fat from direct heat so the surface does not scorch before the meat is cooked.
Flour
Dusted on the surface, it helps the meat develop a crisp, golden-brown crust during basting.

The step that matters

Dredge the meat lightly with flour. Too much flour forms a pasty, floury layer that burns or tastes raw, while a thin dusting on the dry surface, combined with basting, encourages even browning.

“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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