Pork, Leg of, Stuffed and Roasted

Ingredients

• three large onions
• half a dozen chopped sage-leaves
• four ounces of bread-crumbs
• an ounce of butter
• a little pepper
• a little salt
• the yolk of an egg

Method

1. 1

   Mince onions and mix with sage, bread-crumbs, butter, pepper, salt, and egg yolk.

2. 2

   Stuff the knuckle of the leg, secure, and brush with sweet-oil.

3. 3

   Roast at a distance from the fire and serve with gravy.

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.

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. Jklake a slit in the knuckle, put the stuffing into it, and fasten securely. Put the pork down to a clear fire, and baste liberally. Half .tii horn- before it is taken up, sprinkle over it a savoury powder made of two table-spoonfuls of bread-cruiubs mixed with one table-spoon- ful of powdered sage_,- and a little pe];.pcr r.ud salt. Do not baste the uieat after the pi^->\ der POR ( COG ) POR is put upon it. Servo with good brown gravy and apple sauce. Time, a leg of poi'k weighing six pounds will require one hour's gentle boiling, a,nd roasting for one hour and a half. Probable cost, 10|d. to Is. per pound. Sufficient for eight or ten persons. 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, are the usual accompaniments of boiled leg of pork. If liked, the vegetables can be boiled with the meat, but they must not be put in until the water boils. The appearance of the dish will be unproved if the skin is scored into small squares or diamonds, and each alternate square taken out. Time, a leg of pork weighing six povmds wiU require two hours' gentle simmeiing. Probable cost, lOgd. to Is. per pound. Sufficient for eight or ten persons. 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, and poach the pudding, wrapped up in a clean towel, to make it of a good substance. Observe that the peas must be put in cold soft water for two hours before beiag boiled, otherwise they wiU never boil mellow. 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, tomato sauce, and Robert sauce, are aU suitable accompaniments to roast pork. Time, a joint weighing eight poimds will reqiure three hours. Probable cost, lOJd. to Is. per pound. Sufficient, a moderate-sized leg of pork for eight or ten persons. Pork, Leg of, Eoasted.— A leg of pork of eight pounds will r ;i|uirc about three hours. Score the skin across m narrow strips — some score it in diamonds — about a quarter of an inch apart. Stuh: the knuckle with sage and LEG OF PORK. onion minced fine, and a little grated bread, seasoned with pepper, salt, and the yolk of an egg. Do not j)ut the meat too near the fire; rub a little sweet-oil on the skin with a paste- brush or a goose feather ; this makes the crack- ling crisper and browner than basting it with ch'ipping, and it will be a better colour than aU the art of cookery can make it in any other way. And this is the best way to prevent the skin from blistering, which is principally oc- casioned by its being placed too near the fire. — Br. Kltchiner. Pork, Leg of Roast, To Carve.— In carving either the roast leg or loin of pork the knife must follow the dii-ection of the lines scored by the cook before the meat was roasted, on the skin which forms the crackling. This skin is too crisp to be conveniently cut through. It usually happens that the lines scored on the roasted leg of pork are placed too far apart for single cuts. In order therefore to cut thin slices from the meat, raise up the crackling. The seasoning should be placed under the skin round the shankbone. Often, however, sage and onion are sent to table separate from the joint. Pork, Leg of, Stxiffed and Roasted.— Mince finely three large onions which have been previouslj' boiled or not, according to taste ; mix with them half a dozen chopped sage- leaves, four ounces of bread-crumbs, an oimce of butter, a little pepper and salt, and half an apple chopped small. Bind the forcemeat together with the yolk of an egg

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