Pork, Leg of, Boiled

Ingredients

• A leg of pork
• common salt
• carrots, turnips, parsnips, and pease pudding

Method

1. 1

   Salt the leg of pork for 10 days, rubbing with salt daily.

2. 2

   Wash it, place in a saucepan, cover with cold water, and bring to a boil.

3. 3

   Skim and simmer gently until cooked.

4. 4

   Serve with boiled vegetables.

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, Boiled.— A leg of pork which is to be boiled should be previously salted. When pui'chasing it, choose a small compact leg not too fat. If already salted, wash it before beginning to cook it. If not, put it into a perfectly clean dry earthen pan, rub it well in every part with common salt, and repeat this operation every day for ten days, turning the meat each time, so that the brine may reach every part equally. When the pork is wanted, saw off the shank -bone, wash it well, put it in a saucepan, cover with cold water, and bring the liquid slowly to a boU. Skim carefuUy, and simmer gently until the meat is done enough. If it is allowed to boil qmckly the knuckle end will be sufficiently cooked before the heat has penetrated to the middle of the thick part of the leg. Carrots, turnips, parsnips, and pease pudding

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