Pork and Beetroot

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 or 3 lbs. of loin of pork
  • ½ pint of the juice of pickled beetroot (failing this, a few tablespoons of vinegar with shredded beetroot makes a good substitute)
  • 1 or 2 baked chopped onions
  • 3 tablespoons of breadcrumbs made from rye bread, lard, salt and pepper.


Cut the meat in 2 or 3 inch lengths, sprinkle with salt, and brown in a little lard. Remove from the pan, and put in a saucepan with the beetroot juice (or the vinegar and beetroot) and sufficient water to cover. Season with the chopped onion, salt and peppercorns. Bring to the boil, add the breadcrumbs, mix well, bring to the boil once more, and serve on a hot dish. The sauce should not be too thick. If vinegar and shredded beetroot are used, the sauce should be strained.