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Pork, Leg of, Boiled (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Serves with green cabbage. Peas must be soaked before boiling.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1283. The excerpt below is the record exactly as published.
Pork, Leg of, Boiled (another way).— Take a leg of pork, rub it over with salt, and put it, well covered with salt, in a vessel, wherein it must be left for ten days. At the end of that time boil it in soft water, and serve with green cabbage aU round, and a peas pudding, made as follows: — Take a quart of dry peas, wash them, wrap them in a clean towel, and throw them into the same vessel as the pork. When the peas are done, strain them through a sieve, put in a large lump of butter, some salt, and two yolks of eggs
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