Mitoon of Pork

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.


  • 8 rashers of bacon (fairly lean)
  • 1 lb. (½ k.) forcemeat
  • 1 lb. (½ k.) cooked pork, all fat and skin removed, and cut in thin neat slices
  • 1 teaspoon mace
  • salt and pepper
  • oz. (45 g.) butter
  • ½ pint (3 dl.) good brown gravy


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 ½ inch (1 cm.) thick. On this put a double overlapping layer of pork slices and season with mace, salt and pepper. Repeat until all is used and the pot is nearly full, ending with a layer of forcemeat, which you dot with pieces of butter.

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.