Pork, Leg of, Fresh, Roasted
From Cassell's dictionary of cookery, 1892
Serves 9
Time: 3 hours for an 8-pound joint. Serves 8-10.
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, Fresh, Roasted.— A fresh leg of pork ought not to be kept more than a day or two before being cooked. Score the skin at regular intervals round from the knuckle, or, if preferred, cut it into squares or diamonds, taking great care not to pierce the flesh. Rub the rind over with butter or sweet- oil to keep it from blistering ; put it down at some distance from a clear iire, and baste constantly. Brown gravy and apple sauce
Cook this with the app: pantry check, scaling, and the assistant.