Rôti de Porc Périgourdine

Cold Roast Pork

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Take a piece of pork about four or five pounds in weight (without that skin which, in the English way, becomes the crackling), remove the bones, flatten it, sprinkle freely with salt and pepper, add two or three pieces of garlic, roll it, give it a nice shape and tie well with string all round. Put it in a fireproof dish with a tumblerful of water. Sprinkle again with salt and pepper. (This dish should be highly seasoned.) Cook in a moderate oven, basting occasionally. Remove the string and serve cold in the same dish. The water and the juice from the meat should have formed a thick gravy covered by a thin layer of fat. Spread a little of this mixture on each slice of pork.

There is only one kind of vegetable to serve with this dish: that is, fried potatoes, and, if you like, a plain green salad.