ROAST LEG OF PORK

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

Source: High-class cookery made easy
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

stuffing

bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
sage ↝ Spices, sage, ground [Spices and Herbs]

for serving

apple sauce ↝ Applesauce, regular [Apples]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Make an incision between the skin and flesh; fill it with a stuffing of bread-crumbs, one egg, flavoured with onion and sage; sew the crevice with twine.
Score the pork by cutting the rhind with a sharp knife in strips, an inch apart.
Roast for three hours; keep well basted.
Serve with apple sauce in a boat, and brown gravy.

Original Text

ROAST LEG OF PORK.

Make an incision between the skin and flesh; fill it with a stuffing of bread-crumbs, one egg, flavoured with onion and sage; sew the crevice with twine. Score the pork by cutting the rhind with a sharp knife in strips, an inch apart. Roast for three hours; keep well basted. Serve with apple sauce in a boat, and brown gravy.

Notes

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