A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cook moderately at first, as a high heat hardens the rind before the meat is heated through. If very lean, rub with fresh lard or butter. This method of baking stuffing separately is better than putting it in the meat, as many persons have a great aversion to its flavor.
Preserved exactly as written in the original source
Score the skin in strips about a quarter of an inch apart
Place it in a dripping-pan with a very little water under it
Cook it moderately at first, as a high heat hardens the rind before the meat is heated through
If it is very lean, it should be rubbed with fresh lard or butter when put into the pan
A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish
A loin weighing about six pounds will roast in two hours; allow more time if it should be very fat
Make a gravy with flour stirred into the pork drippings
Serve with apple sauce and pickles
Modern guidance to help you succeed with this vintage recipe
Scoring the skin creates channels for fat to render and allows heat to penetrate evenly, producing crispy crackling. Starting with moderate heat prevents the exterior from forming a hard barrier before the interior cooks through—proteins need gradual heating to remain tender. Cooking the stuffing separately prevents the pork from steaming and allows both components to develop proper texture and browning through dry heat.
The sage and onion stuffing can be assembled up to 1 day ahead and refrigerated in the baking dish, covered tightly. Bring to room temperature before baking alongside the roast. The pork can be scored and seasoned up to 24 hours in advance; leave uncovered in the refrigerator to dry the skin further for extra-crispy crackling.
Store leftover pork wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. The crackling will soften during storage; to re-crisp, place skin-side up on a baking sheet in a 400°F oven for 5-8 minutes. Leftover stuffing can be stored separately for up to 3 days. Reheat pork slices gently in a 300°F oven to prevent drying.
AI-generated tips from Chef Cecil's culinary database
The sage and onion stuffing can be assembled up to 1 day ahead and refrigerated in the baking dish, covered tightly. Bring to room temperature before baking alongside the roast. The pork can be scored and seasoned up to 24 hours in advance; leave uncovered in the refrigerator to dry the skin further for extra-crispy crackling.
Store leftover pork wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. The crackling will soften during storage; to re-crisp, place skin-side up on a baking sheet in a 400°F oven for 5-8 minutes. Leftover stuffing can be stored separately for up to 3 days. Reheat pork slices gently in a 300°F oven to prevent drying.
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