Roast Leg of Pork (Stuffed)

Ingredients

• nice fresh ham of about seven pounds
• one teaspoon salt
• one saltspoon pepper
• one quart beans
• two quarts cold water
• one-half tablespoon salt
• one onion
• one clove
• two large onions
• tablespoon butter
• two tablespoons chopped parsley

Method

1. 1

   Remove bone from ham, make incisions on skin, rub with salt and pepper.

2. 2

   Boil beans, drain, and mix with cooked onions, parsley, and pepper.

3. 3

   Stuff ham, sew opening, and roast.

As published

This recipe was extracted from The National home cook book (1900), page 51. The excerpt below is the record exactly as published.

ROAST LEG OF PORK (Stuffed) —Remove bone entirely: from nice fresh ham of about seven pounds; make small in - cisions all over skin on top; rub inside one teaspoon salt and one saltspoon pepper. Wash one quart beans, put twoquarts ~ cold water with one-half tablespoon salt, one onion, one clo Cass MBA DS Sos 6 he ee ae . cae Ti ET Tian As 0 sprigs parsley;boil1% hours, drain, remove onion, parsley — and clove; take half the beans, pass through strainer; keep the other half for further use. Chop two large onions, put in © saucepan with tablespoon butter, cook three minutes, bu, do © not brown; add to mashed beans with two tablespoons chopped parsley

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