Roast a Saddle of Pork
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- saddle of pork
- brown gravy
- tomata sauce or sauce Robert
Instructions
- Remove the skin entirely, or if left on, score it lengthwise in the direction the joint will be carved.
- Select pork that is young, of fine quality, and moderate in size.
- Roast very carefully by the directions for a saddle of pork with skin on, or if the skin is removed, by the method for a saddle of mutton, allowing three quarters of an hour to a full hour more of the fire in proportion to its weight.
- Serve with good brown gravy and tomata sauce or sauce Robert; or with apple sauce if preferred.