Piquant Leg of Pork

Ingredients

• Leg of pork weighing about 11 lbs.
• 1 finely chopped Sardelle
• 2 leaves of sage
• 4 cloves
• 1 gill red wine
• 2 tablespoonsful finely chopped onion
• 2 tablespoonsful salad oil
• 3 tablespoonsful lemon juice or vinegar
• 2 tablespoonsful German mustard
• 1 teaspoonful rubbed thyme
• 1 teaspoonful rubbed marjoram
• 1 tablespoonful red currant jelly
• 1 tablespoonful flour

Method

1. 1

   Beat the leg of pork well, remove the crackling and some of the fat and bone it.

2. 2

   Mix the marjoram, thyme, cloves, sage, currant jelly, oil, wine, mustard, lemon juice or vinegar, and onions thoroughly to the consistency of purée and rub well into the meat.

3. 3

   Then place the meat in an earthenware vessel which it must nearly fill.

4. 4

   Boil up the water with salt, add Meat Extract and pour over the meat, which must remain in soak 24 to 48 hours in a cool place.

5. 5

   Then roast the joint, adding from time to time the liquid in which it has lain.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 48. The excerpt below is the record exactly as published.

Piquant Leg of Pork.) For 15 Persons. Time of Preparation : 4 hours. Leg of pork weighing about II lbs. 1 finely chopped Sardelle. 2 leaves of sage. 4 cloves. 1 gill red wine. 2| pints water with i teaspoon- full Liebig's Meat Extract dissolved in it. 2 tablespoonsful finely chopped onion. 2 tablespoonsful salad oil. 3 ,, lemon juice or vinegar. 2 tablespoonsful German mustard. I teaspoonful rubbed thyme. I ,, „ mar- joram. I tablespoonful red currant jelly. I tablespoonful flour

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