Boiled Leg of Pork

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

For the pork

a leg of pork

For garnishing

two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
half a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
one parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]

For the pease pudding

half-a-pint of split pease soaked over night ↝ Banana split [Ice cream and frozen dairy desserts]

Instructions (7)

Put a leg of pork on to boil.
When it has boiled one hour, have two carrots, half a turnip, and one parsnip tied in a cotton cloth, and boil with pork for garnishing.
Have half-a-pint of split pease soaked over night.
Tie the pease up loosely in a napkin, and boil in the same pot with the pork.
A leg of pork weighing eight pounds will take two hours and a-half.
Dish, and garnish with the vegetables.
Serve the pease pudding in a separate dish.

Original Text

BOILED LEG OF PORK.

Put a leg of pork on to boil. When it has boiled one hour, have two carrots, half a turnip, and one parsnip tied in a cotton cloth, and boil with pork for garnishing. Have half-a-pint of split pease soaked over night. Tie the pease up loosely in a napkin, and boil in the same pot with the pork. A leg of pork weighing eight pounds will take two hours and a-half. Dish, and garnish with the vegetables. Serve the pease pudding in a separate dish.

Notes

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