Roast Leg of Pork

Ingredients

• leg of pork
• 1 cup of bread crumbs
• 2 pounds of onions
• 1 tablespoon of sage
• salt
• pepper

Method

1. 1

   Cut onions into quarters, parboil in salted water for 15 minutes, drain and chop.

2. 2

   Add sage, seasoning, and crumbs.

3. 3

   Stuff pork, rub with salt, and roast for 20 minutes per pound.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 93. The excerpt below is the record exactly as published.

ROAST LEG OF PORK. Leg of pork. Bread crumbs, 1 cup. Onions, 2 pounds. Salt and pepper. Sage, 1 tablespoon. Cut onions into quarters and parboil in salted water for 15 minutes, drain and chop. Add sage, seasoning and crumbs. Stuff the pork with this forcemeat, then rub meat all over with salt and roast, allowing 20 minutes for each pound of meat. Serve hot with apple sauce. BREAD FILLING. Stale white bread, 3 cups. Salt, 1 teaspoon, ('hopped onion, 2 tablespoons. Pepper, % teaspoon. Drippings, 1 tablespoon. Paprika, a dash. Chopped parsley, 1 tablespoon. Put drippings in a saucepan, add onion and bread which has been soaked in water and pressed dry between the hands, then add seasoning and parsley, mix wrell and keep stirring until it has cooked dry. VEAL CUTLETS. Veal steak, 2 pounds. Anchovies, 6. Butter, 2 tablespoons. Lemon, 1. Lard, 1 tablespoon. Salt and pepper. Capers. Egg, 1. Bread crumbs. Cut veal in slices ^ inch thick and 3 inches square, pare the corners round and beat lightly to flatten. Season with salt and pepper and dust with flour. Dip each cutlet in egg and cover with fine crumbs. Fifteen minutes before serving place a frying pan on fire with the butter and lard ; as soon as hot fry the cutlets to a golden brown. Arrange on a warm dish and lay in the center of each y2 teaspoon of capers. Soak the anchovies in cold water, remove the skin and bones and divide into halves. Roll them up and place one of these rolls on each veal cutlet with i/4 of a lemon. Garnish with parsley and serve. If preferred, the veal cutlets may be served without anchovies, capers and lemon, but with tomato sauce. Mrs. H. B. C., East Boston. 204 MEAT, POULTRY AND ENTREES. STUFFED BREAST OF VEAL. Breast of veal. Flour, salt and pepper. Bread stuffing. Cold water, 1 cup. Drippings, 1 tablespoon. Cut a pocket in the veal, wipe, fill and sew up. Place in a roasting pan, rub over with the drippings, dust with flour, salt and pepper and put into a hot oven. Roast for 20 minutes, then add 1 cup of cold water, reduce the heat of the oven and roast for 1 hour, adding water as needed. Remove meat from pan and add 1 tablespoon of flour stirred into 1 tablespoon of melt

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