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1902 - With a Saucepan Over the Sea

Germany - Roast Loin of Pork

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1902 - With a Saucepan Over the Sea
Germany - Roast Loin of Pork

Boil the pork until tender,
then roast it in the oven with
3 onions,
3 carrots, sliced thin,
parsley,
thyme,
and a clove.
Baste with 1 cup of hot water or stock,
and after half an hour strain and skim the gravy and reduce it by
rapid boiling until there is barely enough to coat the surface of the meat.
Dust it all over thickly with crumbs,
and sprinkle a tiny bit of cinnamon here and there.
Bake until brown and serve with cherry sauce.


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