Mrs Beetons Meat Recipes Revisited
Pork Cheese
(an Excellent Breakfast Dish)
900g (2lb) Cold Roast Pork
Good Strong Gravy, enough to fill the mould
4 Sage Leaves
2 Blades Ground Mace
1 Very Small Bunch Savoury Herbs
Ground Nutmeg
½ tbsp Parsley, minced
½ tsp Lemon Peel, minced
Salt and Pepper, to taste
Cut, but do not chop, the pork into fine pieces and allow 110g (4oz) of fat to each pound of lean.
Season with salt and pepper.
Chop the parsley, sage, herbs and lemon peel finely and mix together well.
Put it into a mould, fill up with good strong well-flavoured gravy and bake rather more than one hour.
When cold, turn it out of the mould.
Time: Rather more than 1 hour.
Seasonable from October to March.
PORK CHEESE
(an Excellent Breakfast Dish)
799. INGREDIENTS - 2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoonful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, 1/2 teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould.
Mode - Cut, but do not chop, the pork into fine pieces, and allow 1/4 lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs, and lemon-peel, and mix the whole nicely together. Put it into a mould, fill up with good strong well-flavoured gravy, and bake rather more than one hour. When cold, turn it out of the mould.
Time - Rather more than 1 hour.
Seasonable from October to March.
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