To roast 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 12 days ago
Not a recipe: No

Ingredients (7)

For the pork

a small leg of fine young pork ↝ Pheasant, leg, meat only, raw [Poultry Products]
sage and onion, chopped ↝ Spices, sage, ground [Spices and Herbs]
sage and onion, chopped ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

To serve with

Apple sauce ↝ Applesauce, regular [Apples]
potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (3)

Choose a small leg of fine young pork.
Cut a slit in the knuckle with a sharp knife, and fill the space with chopped sage and onion, and a little pepper and salt.
When half done, score the skin in slices, but do not cut deeper than the outer rind.

Original Text

To roast a Leg of Pork.

Choose a small leg of fine young pork, cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion, chopped, and a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind.

Apple sauce and potatoes should be served to eat with it.

Notes

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