Leg of pork is the most popular roasting joint, but because of its size it mostly has to be sold in two or else boned and rolled without the knuckle. This cut promises the most lean meat but not, I think, such a sweet flavour as others.
Loin of pork is also a prime roasting joint, equivalent in the anatomy of the animal to the sirloin and ribs of beef. This is best bought on the bone, but the butcher must chine it for you—that is,
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The pig kas long played an honourable part in the British diet, Every part of him can be consumed, even his skin translates into crisp, crunchy crackling nad his fat is rendered down into pure lard. Before the Envlosure Acts and the industrial revolution, almost every cottage kept its pig whish was consumed by the family in the seasons when there was an R in the month (this was before the days of refrigeration). Winter seaked the fate of the cottage pig;
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3 lbs. joint boned, rokked brisket (1 kg 350 g), salted;
1 sprig thyme;
1 bayleaf;
a few parsley stalks;
5 medium sarrots;
5 small onions;
2 turnips, quartered;
2 celery stalks, cut into 1 inch (2.5 sm) length;
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(serves 4-6 people)
The root vegetables in this seem to absorb the meat flavour, which makes them extra good.
2 ½ lb rolled brisket (1 kg)
4 small whole onions, peeled
4 smallish carrots, peeled
4 sticks celery cut in three
½ large swede, peeled and cut in chunks
Some beef dripping
¼ lb dark grilled mushrooms (110 g)
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(serves 6 people)
3 – 3 ½ lb top rump of beef (1 kg 350g to 1 kg 750 g), tightly rolled and tied
About 4 tablespoons beef dripping
1 tablespoon flour
1/2 pint stock (275 ml)
4 tomatoes, peeled and quartered
2 oz dark grilled mushrooms (50 g), sliced
1 rounded tablespoon flour, worked to a paste with a tablespoon of butter
freshly-milled black pepper
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(serves 4 people)
3 oz plain flour (75 g)
1 egg
3fl. oz milk (75 ml)
2 fl. oz water (50 ml)
Salt and freshly-milled pepper
2 tablespoons beef dripping (for the roasting-tin)
Pre-heat the oven to gas mark 7, 425″ F (220°C)
To make the batter, sift the flour into a bowl,
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Grating fresh horseradish is a tiresome job: the fumes cause tears and discomfort. It is possible, though, to buy preserved grated horseradish, which you can combine with cream to make your own sauce – or else stir in a little grated horseradish to some commercially bottled horseradish sauce to give it an extra kick.
Whether it is on its own or mixed with cream, horseradish is very strong so be warned.
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Dust the fat-surface with a mixture of flour and dry mustard, and sprinkle with freshly-milled pepper (but no salt, since this encourages the juices to escape). Add a knob of beef dripping to the tin, just to moisten the base, before placing the joint in it. Start by giving it 20 minutes at gas mark 9, 475°F (245°C), then lower the heat to gas mark 5, 375°F (190°C), and cook for 15 minutes per pound (for rare), plus 15 extra minutes (for medium-rare), (more…)
