Boiled Leg of Pork

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Take a small leg of salted pork that has been in pickle for about six to ten days, remove the foot, rinse it in cold water, and let it lie in cold water for about two hours before cooking.
  2. Dust it over with fine flour that has been sifted and tie it up in a nice clean cloth.
  3. Put it into a stewpan with enough cold water to cover it, bring gently to the boil, then skim, and put the lid on the pan and let it simmer very gently.
  4. Allow twenty-five minutes to cook each pound of meat.
  5. When done take up and remove from the cloth, place a frill on the knuckle bone and garnish the dish with neatly cut cooked parsnips and little squares of boiled cabbages that have been pressed well in the sieve or cullender before being cut in shapes.
  6. Also serve peas pudding in a separate dish, to be handed.
  7. The liquor from the cooking will make good stock for pea soup.
Original Text
Boiled Leg of Pork. (Gigot de Porc bouilli à l’Anglaise.) Take a small leg of salted pork that has been in pickle for about six to ten days, remove the foot, rinse it in cold water, and let it lie in cold water for about two hours before cooking. Then dust it over with fine flour that has been sifted and tie it up in a nice clean cloth. Put it into a stewpan with enough cold water to cover it, bring gently to the boil, then skim, and put the lid on the pan and let it simmer very gently, allowing twenty-five minutes to cook each pound of meat. When done take up and remove from the cloth, place a frill on the knuckle bone and garnish the dish with neatly cut cooked parsnips and little squares of boiled cabbages that have been pressed well in the sieve or cullender before being cut in shapes. Also serve peas pudding in a separate dish, to be handed. The liquor from the cooking will make good stock for pea soup.
Notes
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