This is a farmhouse recipe from Derbyshire. Mrs
Slash the pork in 4 of the scores which the butcher has made for crackling, to a depth of
Make the forcemeat by mixing the breadcrumbs, suet, sage, oregano, half the parsley,
Pull the cuts in the meat well open and stuff as much forcemeat as possible inside. Spread all the remaining forcemeat in the opening and between meat and skin.
Rub the whole joint with the seasoned flour. Put the meat in a baking tin with the butter or dripping and plenty of potatoes. Put the baking tin in a hot oven, 400°F (200°C, Gas Mark 6). After 1 hour baste the meat and potatoes. If the crackling is becoming dark, reduce the heat to 350°F (180°C, Gas Mark 4). Bake for 1 more hour.
Meanwhile, prepare and cook the dumplings and the peas, cabbage or spinach.
Remove the joint to a large dish and surround with the dumplings. Put the potatoes in a separate dish and sprinkle thickly with the remaining parsley. Put the peas, cabbage or spinach in another dish. Serve with a good gravy and the gooseberry or apple sauce.
©1980 The Estate of Elizabeth Ayrton