Leg of Pork roasted without the Skin, commonly called Mock Goose (No. 51)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
roasting
savoury powder
serving
Instructions (9)
  1. Parboil the leg of pork.
  2. Take off the skin.
  3. Put it down to roast.
  4. Baste it with butter.
  5. Make a savoury powder of finely minced, or dried and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander.
  6. Add to this a little very finely minced onion (optional).
  7. Sprinkle the roast with the savoury powder when it is almost roasted.
  8. Put half a pint of made gravy into the dish.
  9. Place goose stuffing (No. 378) under the knuckle skin, or garnish the dish with balls of it fried or boiled.
Original Text
Leg of Pork roasted without the Skin, commonly called Mock Goose.131-*—(No. 51.) Parboil it; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced, or dried and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion: sprinkle it with this when it is almost roasted. Put half a pint of made gravy into the dish, and goose stuffing (No. 378) under the knuckle skin; or garnish the dish with balls of it fried or boiled. [132]
Notes
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