637. ROAST LEG OF PORK, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the roast
for the stuffing
Instructions (15)
  1. Procure a leg of fresh dairy-fed pork.
  2. Make a large incision just below the knuckle, between the skin and meat, for the purpose of introducing the stuffing of sage and onion.
  3. Secure the stuffing by sewing it up with small twine.
  4. With the left hand hold the pork firmly, and with a very sharp knife score the skin across in parallel lines a quarter of an inch apart.
  5. Spit the joint.
  6. Roast it for about two hours and a half.
  7. When done, dish it up.
  8. Pour a rich brown gravy under it.
  9. Send to table with apple sauce.
Stuffing preparation
  1. Chop a dozen sage leaves and six large onions.
  2. Boil these in water for three minutes.
  3. Drain them on a sieve.
  4. Put them into a stew-pan with pepper and salt, and a pat of butter.
  5. Set the stuffing to simmer gently over a very slow fire for ten minutes.
  6. Use it as directed above.
Original Text
637. ROAST LEG OF PORK, A L'ANGLAISE. Procure a leg of fresh dairy-fed pork; make a large incision just below the knuckle, between the skin and meat, for the purpose of introducing the stuffing of sage and onion, which must be secured by sewing it up with small twine; then with a sharp-pointed knife score it all over in the following manner: with the left hand hold the pork firmly, and with a very sharp knife score the skin across in parallel lines a quarter of an inch apart; then spit the joint, and roast it for about two hours and a half; when done, dish it up, pour a rich brown gravy under it, and send to table with apple sauce. The stuffing for the pork should be thus prepared: chop a dozen sage leaves and six large onions, boil these in water for three minutes, and after having drained them on a sieve, put them into a stew-pan with pepper and salt, and a pat of butter; set the stuffing to simmer gently over a very slow fire for ten minutes, and then use it as directed above.
Notes
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