German Roast Pork
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
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 The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one cupful of boiling stock
- a pound of ripe cherries
- two cupfuls of water
- a wineglassful of claret
- a slice of bread
- three onions
- three carrots
Method
- Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves.
- Add one cupful of boiling stock, and baste frequently for the first half hour.
- Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat.
- Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown.
- Serve with a Cherry Sauce made as follows: Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover.
- Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a wineglassful of claret, a slice of bread, and sugar to taste.
- Simmer for half an hour, rub through a sieve, and boil until thick.
- Serve very hot.