Leg of Pork Stuffed and Roasted

Ingredients

• leg of young pork weighing seven or eight pounds
• a pint of fine bread-crumbs
• a tablespoonful of dried sage rubbed fine
• two teaspoons of sweet marjoram
• one of sweet basil
• an onion chopped fine
• a bunch of parsley ditto
• a piece of butter the size of an egg

Method

1. 1

   Wash the leg clean, score the skin across, prepare a filling with bread crumbs, seasonings, onion, parsley, and melted butter; mix well, make an incision through the leg, fill with dressing, secure with skewers, season outside with pepper and salt, dust with flour, and roast in a dripping-pan with a little hot water for two and a half hours, basting frequently.

2. 2

   Make gravy with drippings thickened with browned flour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.

Leg of Pork Staffed and Eoasted. Proeore a leg of yoang pork weighing seven or eight poandS| wash it clean, score the skin across, so that it will all be marked oat in slices ; prepare a filling with a pint of fine bread-crnmbs, seasoned with black pepper and salt, a tablespoonfdl of dried sage rnbbed fine, two teaspoons of sweet marjoram, and one of sweet bisil, an onion chopped fine, a banch of parsley ditto, and a pieee of batter the sise of an egg

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