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Modern Cookery

Ensure pork is thoroughly cooked and sweet before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Modern Cookery

Ingredients

Directions

  1. Score the skin of the pork loins in stripes about ¼ inch wide with a sharp knife.

  2. Roast the pork loins with the skin on over a fire.

  3. For pickled feet, soak them in the same pickle as hams for 2-3 weeks.

  4. Cover the feet with cold water and boil slowly until tender.

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.

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