636. BOILED LEG OF PORK, A L'ALLEMANDE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Pickling the pork
Garnish and serving
Instructions (4)
  1. Pickle a leg of pork with four ounces of saltpetre, ditto of moist sugar, half-a-pint of vinegar, cloves, mace, sweet-basil, and marjoram, thyme, and bay-leaf, and the usual quantity of common salt.
  2. Boil it as directed in the foregoing article.
  3. When done, dish it up, and after garnishing it with Sauer-kraut (No. 165), surround it with a border of glazed carrots, turnips, and onions.
  4. Pour some Poterade sauce (No. 29) over it, and send to table.
Original Text
636. BOILED LEG OF PORK, A L'ALLEMANDE. Pickle a leg of pork with four ounces of saltpetre, ditto of moist sugar, half-a-pint of vinegar, cloves, mace, sweet-basil, and marjoram, thyme, and bay-leaf, and the usual quantity of common salt; boil it as directed in the foregoing article. When done, dish it up, and after garnishing it with Sauer-kraut (No. 165), surround it with a border of glazed carrots, turnips, and onions; pour some Poterade sauce (No. 29) over it, and send to table.
Notes
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