1953—Pork Roasts

Pork roasts may only appear on very ordinary menus, and really belong to domestic cookery. The pork joints for roasting are the Legs, the Fillets, and the Neck.

The joints selected should be those derived from very young animals, and the rind should be left upon them, and cut deeply in criss-cross lines, so as to form a lozenge pattern.

Pork should always be roasted before a fierce fire, and it is accompanied by its gravy and Sage and Onions (No. 1944, Sage and Onions Stuffing (for Turkeys, Ducks and Geese)) or Apple sauce (No. 112, Apple Sauce). Sometimes Apple sauce is replaced by Cranberry sauce (No. 115, Cranberry Sauce); while Roberts sauce Escoffier is also admirably suited to these roasts.