3905 Roast Pork, English Style

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The leg, best end and loin are all suitable for roasting if from a very young animal; the rind is left on and should be scored as should the fat just underneath. Allow from 18-20 minutes per 500 g (1 lb 2 oz) and serve accompanied with Sage and Onion Sauce and either Apple Sauce or Cranberry Sauce.

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