Boiled Leg of Pork

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 7.0 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Leg of pork
salt ↝ Salt, table, iodized [Spices and Herbs]

for boiling with pork

Carrots, turnips, or parsnips ↝ Carrots, raw [Vegetables and Vegetable Products]
Carrots, turnips, or parsnips ↝ Turnips, raw [Vegetables and Vegetable Products]
Carrots, turnips, or parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]

accompaniment

a well-made pease-pudding

Instructions (6)

For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day.
An hour before dressing it, put it into cold water for an hour, which improves the colour.
If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly.
Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and remove the scum as it rises.
Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done.
Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.

Original Text

BOILED LEG OF PORK.

826. INGREDIENTS.—Leg of pork; salt.

Mode.—For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.

Time.—A leg of pork weighing 8 lbs., 3 hours after the water boils, and to be simmered very gently.

Average cost, 9d. per lb.

Sufficient for 7 or 8 persons.

Seasonable from September to March.

Note.—The liquor in which a leg of pork has been boiled, makes excellent pea-soup.

ANTIQUITY OF THE HOG.—The hog has survived changes which have swept multitudes of pachydermatous animals from the surface of our earth. It still presents the same characteristics, both physical and moral, which the earliest writers, whether sacred or profane, have faithfully delineated. Although the domestic has been more or less modified by long culture, yet the wild species remains unaltered, insomuch that the fossil relics may be identified with the bones of their existing descendants.

Notes

—