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Collared Pork

A historical recipe from Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie, by Eliza Leslie (1832).

A historical recipe

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie, by Eliza Leslie (1832). Project Gutenberg eBook #6677.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie, by Eliza Leslie (1832). Digitised by Project Gutenberg, eBook #6677 (https://www.gutenberg.org/ebooks/6677). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. A leg of fresh pork, not large.
  2. Two table-spoonfuls of powdered sage.
  3. Two table-spoonfuls of sweet marjoram, \ powdered.
  4. One table-spoonful of sweet basil, / A quarter of an ounce of mace, \ Half an ounce of cloves, } powdered.
  5. Two nutmegs, / A bunch of pot-herbs, chopped small.
  6. A sixpenny loaf of stale bread, grated.
  7. Half a pound of butter, cut into the bread.
  8. Two eggs.
  9. A table-spoonful of salt.
  10. A table-spoonful of black pepper.
  11. Grate the bread, and having softened the crust in water, mix it with the crumbs.
  12. Prepare all the other ingredients, and mix them well with the grated bread and egg, Take the bone out of a leg of pork, and rub the meat well on both sides with salt.
  13. Spread the seasoning thick all over the meat.
  14. Then roll it up very tightly and tie it round with tape.
  15. Put it into a deep dish with a little water, and bake it two hours.
  16. If eaten hot, put an egg and some wine into the gravy.
  17. When cold, cut it down into round slices.