Fresh Young Leg of Pork for Roast

Ingredients

• 8 — 10 lbs. of leg of pork
• 1 onion
• Salt
• 2 tbsps. of flour
• 6 pepper-corns
• 1 pt. of water
• 3 cloves
• ½ wineglass red wine or Madeira
• 2 bay-leaves

Method

1. 1

   The meat is pounded, skinned, some of the fat cut off, rubbed with salt and put in oven with 1 pt. boiling water, all spices and onion and roasted 2½ to 3 hours, basting it frequently.

2. 2

   For the gravy, skim off the fat, stir in the flour, stew a little while, then add some water, the wine or cream, and cook it well, strain and serve with the meat.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 35. The excerpt below is the record exactly as published.

FRESH YOUNG LEG OF PORK FOR ROAST. Quantity for 10 — 15 Persons. 8 — 10 lbs. of leg of pork 1 onion Salt . 2 tbsps. of flour 6 pepper-corns 1 pt. of water 3 cloves % wineglass red wine or Madeira 2 bay-leaves

Cook this with the app: pantry check, scaling, and the assistant.