From a North Country collection of recipes. The suffix ‘oon’, sometimes used in English cookery, means ‘great’ or ‘large’, from the Spanish or Italian, but I cannot trace the exact meaning of the name. The original quantities in this recipe would have served 16 or 20, so it would have been a large dish indeed.
Heavily butter a soufflé dish or a round casserole. Line it with the rashers of bacon, which should not be too fat. Press down a layer of forcemeat about
Put in the middle of the oven, preheated to 350° F., gas mark 4, and bake for 40 to 50 minutes. Prepare a fairly thick brown gravy. Turn out pork on flat dish, surround with sauté mushrooms, diced carrots, peas or a macedoine of vegetables, and serve the gravy separately.
©1975 The Estate of Elizabeth Ayrton