Pork, Leg of, as Goose

Ingredients

• two ounces of onion
• half a chopped apple
• four ounces of bread-crumbs
• half a dozen chopped sage-leaves
• an ounce of butter
• a little pepper
• a little salt
• the yolk of an egg

Method

1. 1

   Parboil a leg of pork and take off the skin.

2. 2

   Make a stuffing by mixing minced onion, chopped apple, bread-crumbs, chopped sage, butter, pepper, salt, and bind with egg yolk.

3. 3

   Make a slit in the knuckle, fill with stuffing, and secure.

4. 4

   Roast over a clear fire, basting liberally.

5. 5

   Half an hour before done, sprinkle with a mixture of bread-crumbs, powdered sage, pepper, and salt.

6. 6

   Serve with brown gravy and apple sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1282. The excerpt below is the record exactly as published.

Pork, Leg of, as Goose (Dr. Kitchiner's recipe) .—Parboil a leg of pork, and take off the skin. Make a stufliug as follows :— Mince two ounces of onion very finely ; if the strong flavour is objected to, the onions may be pre- -i-iously boiled. Mix with the onions half a chopped apple, four ounces of bread-crumbs, half a dozen chopped sage-leaves, an ounce of butter, and a little pepper and salt. Bind the mixture together with the yolk of an egg

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