Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a slice of salt pork so they will not burn
Directions
This can be prepared by your butcher and makes a very handsome and delicious roast Cut a full loin, trim the rib bones as for French chops and chop them to a uniform length ; then roll the loin backwards into a circle and tie securely. Tie around each bone a slice of salt pork so they will not burn. Baste fre- quently with the fat in the pan. Allow fifteen min- utes to a pound. Cover each bone with a paper ruffle, fill up the center with potato chips and garnish around the roast with them, or, garnish with timbale cases filled with creamed peas, or pea timbales.
MUTTON AND LAMB. 83