Roast Leg of Pork

Ingredients

• leg of pork
• sprinkle with salt
• sprinkle with pepper
• 2 tablespoons of flour
• 1 pt. of hot water

Method

1. 1

   Score the skin in squares, sprinkle the meat with salt and pepper, dredge lightly with flour, and roast slowly, 25 minutes to a lb.

2. 2

   Pour off all but 2 tablespoons of the fat.

3. 3

   Place the pan on top of the stove when hot, stir in flour, cook 1 minute, add hot water, stirring constantly.

4. 4

   Let the gravy cook 3 minutes, and season with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 234. The excerpt below is the record exactly as published.

ROAST LEG OF PORK.— Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge ligihtly with flour, and roast slowly, 25 minutes to a lb. Pour off all but 2 tables-poons of the fat. Place the pan on top of the stove when hot, stir in 2 tablespoons of flour. Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let the gravy cook 3 minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it is a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extreme "pig" flavor that is so disagreeable and noticeable in old pork. — Mrs. John Ward, 6639 Union AveT, Chi- cago, 111. ROAST PIG. — Wash thoroughly inside and ouside a six- weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency. Season, and let all boil up once. Strain and turn into a gravy-dish. Place the pig on a large platter surrounded with parsley. — Mrs. C. J. Jeffries, Winnetka, 111. ROAST SPARERIB.— Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper

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