To Roast a Leg of Young Pork
From The art of cookery, 1899
Serves 6
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 20. The excerpt below is the record exactly as published.
A little powdered sage may also be added, if liked. Roast the same as veal and baste, every fifteen minutes after the pork has begun to brown, with hot water seasoned with salt and pepper. Pork requires very thorough cooking to render it wholesome or palatable, and should be roasted a greater length of time even than veal. To Roast a Leg of Young Pork. — Remove the bone, fill the cavity with highly seasoned bread crumbs
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