Tuesday, January 10, 2012

Baked Pork Roll with Macaroni and Carrots

From "Home Pork Making", a "complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product--from scalding vat to kitchen table and dining room", published in 1900.

Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw lean pork and 1/4 lb. fat salt pork.

Soak a pint of white bread crumbs in cold water. When soft squeeze very dry, add to the chopped meat with a large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together thoroughly and form into a roll, pressing it closely and compactly together. Have ready about a tablespoon of fat in a frying pan, dredge the roll thickly with flour and brown it in the fat, turning it until nicely browned on all sides. Then place it in a baking pan, and bake in a hot oven for one hour. Baste it every ten minutes with water.

Do not turn or disturb the meat after it has been put into the oven. Half an hour before dinner add 12 or 14 small carrots that have been parboiled in salted boiling water for fifteen minutes. When done, place the roll on a platter, surround it with plain boiled macaroni, dot with the carrots and pour over all a nicely seasoned tomato sauce.

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