To boil a Leg of Pork

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (8)
  1. Salt it eight or ten days.
  2. When to be dressed, weigh it.
  3. Let it lie half an hour in cold water to make it white.
  4. Allow a quarter of an hour for every pound, and half an hour over from the time it boils up.
  5. Skim it as soon as it boils, and frequently after.
  6. Allow water enough.
  7. Save some of it to make pease soup.
  8. Some boil in a very nice cloth, floured, which gives a very delicate look.
Original Text
To boil a Leg of Pork Salt it eight or ten days; when to be dressed, weigh it; let it lie half an hour in cold water to make it white; allow a quarter of an hour for every pound, and half an hour over from the time it boils up; skim it as soon as it boils, and frequently after. Allow water enough. Save some of it to make pease soup. Some boil in a very nice cloth, floured, which gives a very delicate look. Serve pease pudding and turnips.
Notes
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