Papered Fillets of Pork


  • ½ fillet per person, unless very large
  • 3 oz. (90 g.) breadcrumbs
  • 1 tablespoon finely chopped onion, softened in a little butter
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon dried rosemary, or very finely chopped fresh
  • 1 teaspoon powdered mace
  • salt and black pepper
  • 4 oz. (120 g.) butter
  • a little flour


Cut four ovals of greaseproof paper about 10 inches (25 cm.) at their longest, and 6 inches (15 cm.) at their widest points.

Mix the breadcrumbs, onion, parsley, and rosemary and season lightly with salt and black pepper. Proceed as in the previous recipe, but when the fillets are filled and rubbed, place each on a paper, the centre of which you have spread quite thickly with softened butter and sprinkled with pepper and salt and a very little mace. Fold each paper into a parcel and twist up the ends. Lay in a large baking tray, place in the centre of the oven, and bake for 35 minutes at 350° F., gas mark 4. Serve in their parcels, unless paper has browned so much that they do not look nice. In this case, unwrap into serving dish with all their butter and juices, but it is more pleasing for each to unwrap his own and get the full aroma.

The parcels may be made with foil, which does not discolour, and cooked for an extra 10 minutes (as the foil slows the cooking), but paper is traditional.