Roast Leg of Pork

Ingredients

• The leg is to be roasted
• sprinkle the latter with salt
• sprinkle the latter with pepper
• dredge lightly with flour
• add a pint of hot water
• place a small onion in the pan

Method

1. 1

   Score the skin in squares, put very little water in the pan, sprinkle with salt and pepper, dredge with flour, and roast twenty-five minutes to a pound.

2. 2

   Pour off all but two tablespoons of the fat, stir in two tablespoons of flour, cook one minute, and add hot water, stirring constantly.

3. 3

   Let the gravy cook three minutes, and season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 78. The excerpt below is the record exactly as published.

ROAST LEG OF PORK. The pieces used for roasting are the spare-rib, the chine or loin, the leg and the shoulder. If the leg is to be roasted, score the skin in squares, or in parallel lines 1 86 THE PATTERN COOK-BOOK. running from side to side. Put very little water in the pan under the meat, sprinkle the latter with salt and pep- per, dredge lightly with flour, and roast twenty-five min- utes to a pound. Pour off all but two table-spoonfuls of the fat. Place the pan on top of the stove, and when hot, stir in two table-spoonfuls of flour. Cook one min- ute, and add a pint of hot water, stirring constantly. Let the gravy cook three minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it a great addition to place a small onion in the pan

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