Pork, Leg of, commonly called Mock Goose

Ingredients

• a leg of pork
• half a pint of made gravy
• sage
• pepper
• salt
• some bread crumbs
• finely-minced onion

Method

1. 1

   Parboil the leg, take off the skin, and then roast it; baste with butter.

2. 2

   Make a savoury powder of sage, pepper, salt, and bread crumbs, add minced onion, and sprinkle it when almost roasted.

3. 3

   Put gravy into the dish and some goose stuffing under the knuckle skin.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 395. The excerpt below is the record exactly as published.

PORK, Leg of, commonly called Mock Goose. — Parboil it, take oflf the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely-minced, or dried and powdered sage, pepper, salt, and some bread crumbs, rubbed together through a colander; add to this a little finely- minced onion ; sprinkle with this when it is almost roasted ; put half a pint of made gravy

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