635. BOILED LEG OF PORK, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the Pork
For Garnishing
For the Peas-Pudding
Instructions (32)
Cooking the Pork
  1. Saw off the shank bone of a salted leg of dairy-fed pork.
  2. Put the pork into a large braizing-pan or stock-pot.
  3. Fill the pot nearly full with cold water.
  4. Add six carrots, six turnips, one head of celery, and an onion stuck with three cloves.
  5. Set the pork to boil gently by the side of the stove fire for about three hours, depending on its size.
  6. When the pork is done, drain it.
  7. Trim the pork.
  8. Dish up the pork.
  9. Place the carrots and turnips alternately round the pork.
  10. Pour some plain gravy under it.
  11. Put a ruffle on the bone.
  12. Send to table.
Preparing the Garnish
  1. Trim a dozen and a half of small turnips and as many young carrots.
  2. Boil these separately.
  3. Reserve them for garnishing the remove.
Making the Peas-Pudding
  1. Soak a pint of yellow split peas in cold water for about six hours.
  2. Drain the peas.
  3. Tie the peas rather loosely in a napkin or pudding-cloth.
  4. Boil the peas until the pork is done (about three hours).
  5. Take the peas up.
  6. Pound them in a mortar with two pats of fresh butter.
  7. Rub the pounded peas through a fine wire-sieve.
  8. Put this purée into a stew-pan.
  9. Add the yolks of four eggs, pepper, salt, and nutmeg.
  10. Mix the whole well together with a wooden spoon.
  11. Spread a napkin with fresh butter.
  12. Place the purée in the centre of the buttered napkin.
  13. Draw the corners of the napkin up on the left hand.
  14. With the right hand, tie up the pudding with string.
  15. Place the pudding to boil for an hour.
  16. Turn the pudding out carefully onto a vegetable dish.
  17. Serve the pudding.
Original Text
635. BOILED LEG OF PORK, A L'ANGLAISE. Saw off the shank bone of a salted leg of dairy-fed pork, then put it into a large braizing-pan or stock-pot; fill this nearly full with cold water, and add six carrots as many turnips, one head of celery, and an onion stuck with three cloves. Set the pork to boil gently by the side of the stove fire for about three hours—the exact time depending on its size. While the pork is boiling, trim a dozen and a half of small turnips and as many young carrots; boil these separately, and reserve them for garnishing the remove. When the pork is done, drain, trim and dish it up; place the carrots and turnips alternately round the remove, pour some plain gravy under it, put a ruffle on the bone, and send to table. A peas-pudding is usually served from the side-board, made as follows: soak a pint of yellow split peas in cold water for about six hours; drain and tie them rather loosely in a napkin or pudding-cloth, and boil them until the pork—about three hours will suffice. Take them up, pound them in a mortar with two pats of fresh butter, and rub them through a fine wire-sieve; then put this purée into a stew-pan, add the yolks of four eggs, pepper, salt, and nutmeg; mix the whole well together with a wooden spoon, and after having spread a napkin with fresh butter, place the purée in the centre; draw the corners up on the left hand, and with the right tie up the pudding with string; then place it to boil for an hour, after which turn it out carefully on to a vegetable dish, and serve.
Notes
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