In the preparation of PORK for the table, and a ROAST in particular, several points must be taken into consideration. Unlike BEEF, which is often served rare, PORK must be well done in order to be satisfactory. Rare PORK to most persons is repulsive. Also, as a large part of the surface of a PORK ROAST, especially one cut from the shoulder, loin, or ribs, is covered with a layer of fat, PORK does not have to be seared to prevent the loss of juice, nor does it have to be put into such a hot oven as that required for BEEF. In fact, if the temperature of the oven is very high, the outside will finish cooking before the heat has had a chance to penetrate sufficiently to cook the center. While this makes no difference with meat that does not need to be thoroughly cooked, it is a decided disadvantage in the case of PORK.
56. When a shoulder of PORK is to be ROASTed, it makes a very satisfactory dish if it is boned and stuffed before ROASTing. To bone such a piece, run a long, narrow knife all around the bone and cut it loose; then pick up the bone by one end and shake it until it will pull out. Fill the opening thus formed with bread or cracker stuffing.
If an especially inviting ROAST of PORK is desired, a crown ROAST should be selected, for this is just as attractive as a crown ROAST of LAMB. It is made by cutting corresponding pieces from each side of the rib piece, trimming the bones clean as far back as the lean part of the chops, and fastening the pieces together. A garnish of fried apple rings is very attractive for such a ROAST.
57. To cook a ROAST of any of these varieties, wipe the meat thoroughly, dredge it with flour, salt, and pepper, and place it on a rack in a dripping pan. Bake about 3 hours, depending on the size of the ROAST, and baste every 15 minutes with fat from the bottom of the dripping pan.
After the ROAST is removed from the roasting pan, make a gravy as for any other ROAST. Serve with apple Sauce, baked apples, cranberry Sauce, chilli Sauce, pickles, or some other acid dish. Such an accompaniment aids considerably in the digestion of PORK, for it cuts the large amount of fat that this meat contains and that so often retards the digestion, and hastens the fat through the stomach.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)