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Article: Pork and Apples

Pork and Apples| A Regency Dish -

Pork and Apples

"My dear sir, you really are too bountiful. My mother desires her very best compliments and regards, and a thousand thanks, and says you really quite oppress her."
"We consider our Hartfield pork," replied Mr Woodhouse -- "indeed it certainly is, so very superior to all other pork, that Emma and I cannot have a greater pleasure than --"
"Oh! my dear sir, as my mother says, our friends are only too good to us...I always say, we are quite blessed in our neighbours. -- My dear sir, if there is one thing my mother loves better than another, it is pork -- a roast loin of pork --"
"The apples themselves are the very finest sort for baking, beyond a doubt; all from Donwell -- some of Mr Knightley's most liberal supply. He sends us a sack every year; and certainly there never was such a keeping apple anywhere as one of his trees -- I believe there is two of them. My mother says the orchard was always famous in her younger days."
~Miss Bates, from Emma
Everyone agrees that Emma and Mr. Knightley are well suited and what could prove it most, but these recipes which incorporate both of their generous gifts to the Bates. Indeed, this is a meal Miss Bates herself may have served. What perfect blending of the Knightley and Woodhouse families is shown in the following recipes!
Loin and Neck of Pork
Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp pen-knife.
Apple sauce
Apple Sauce, for Goose or Roast Pork
Apples, butter, brown sugar
Pare, core and slice some apples; and put them in a stone jar, into a sauce-pan of water, or on a hot hearth. If on a hearth, let a spoonful or two of water be put in, to hinder them from burning. When they are done, bruise them to a mash, and put to them a bit of butter the size of a nutmeg, and a little brown sugar. Serve it in a sauce-tureen.

In other words... In order to perfect this regency dish, Peel, core and slice about eight large apples or six cups worth. Place in saucepan over burner with a few tablespoons of water. Cover and let simmer until apples are soft. Mash them with potato masher for chunky sauce, or with mixer until smooth. Add one tablespoon melted butter, and sugar to taste. Serve hot with pork or goose. You may also add cinnamon and nutmeg to taste, if you wish.

Both original recipes from: Domestic Cookery, c.1808

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