Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- three pints of stock will be reduced to rather less than a quart
- two pounds
- parsley
- sage
Directions
a sieve. Chop the parsley, add it, with the milk, warm without boiling, and serve.
This delicious soup is made with the stock from bones, &c., which you learned to make last week. The potatoes were left from yesterday’s dinner ; you may take eight, instead of six, as they are rather small. The three pints of stock will be reduced to rather less than a quart, in boiling two hours ; we will then rub the whole through a sieve while' hot, add the chopped parsley and milk, and warm it again before serving. It is full of nourishment, containing both flesh-formers, body-warmers, fatteners, and minerals, and makes an excellent dinner for children with plenty of good bread.
The roast pork, although a small joint, must have plenty of time to cook, for underdone pork is very un- wholesome. To-day, we bring into practice the Rules for Roasting learned in Lesson i, and you will learn by experience the value of them. The first rule is, Have a good fire ; this is necessary, because the meat must cook very quickly for the first ten minutes, to form a case round it, which will prevent the juices from escaping. After that it must cook gradually, so that the whole joint is thoroughly done through.
Rule II. is to wash the meat in hot water. If we con- sider the number of people who have handled a joint (even if it has not been wrapped in an old newspaper), we shall see that it should be washed. Then the next thing is to consider its weight and thickness , which we can do while washing it, to save time. Besides this, we must be aware that pork and veal need more cooking than beef and mutton, as they must on no account be under-done. When a joint is large and thick, it is necessary to allow more than the average twenty minutes per pound. An hour, however, will roast this bit of pork ; that is, twenty minutes to each of the two pounds, and twenty minutes over. It must be basted with dripping (unless fat) every ten minutes, and sprinkled with flour from a dredger. Twenty minutes before serving, we will add half an onion, parboiled and chopped, mixed with sage leaves, chopped or powdered. This should be sprinkled over the joint, with a little salt, as a seasoning.
Under the dripping in the pan, we shall find some thick brown lumps, which make good gravy. The dripping must be poured into a jar (and clarified after it