Recipes > Meat > Pork > Neck of Pork stuffed

Neck of Pork stuffed


  • a neck of fresh pork
  • sage and onion stuffing
  • small potatoes
  • 1 teaspoonful of salt
  • 1/2 saltspoonful of pepper
  • 1 teaspoonful of flour


Clean the neck, fill it with sage and onion stuffing; put it in a dripping pan, with some small potatoes, peeled and washed well in cold water, roast it brown, seasoning with the salt and pepper, when it is half done; when it is thoroughly cooked serve it with the potatoes laid around it, and a gravy made from the drippings in the pan cleared of fat, and thickened with the flour.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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