Roast Leg of Pork

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Force-meat

two pounds of meat ↝ Pheasant, raw, meat only [Poultry Products]
three pound of beef-suet cut fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
four spoonfuls of grated bread ↝ Bread, vegetable [Yeast breads]
ten cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
five or six large blades of mace dried and beat fine ↝ Spices, mace, ground [Spices and Herbs]
half a large nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon-peel cut fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a very little thyme ↝ Thyme, fresh [Spices and Herbs]
some parsley ↝ Parsley, raw [Not included in a food category]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For roasting and basting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

flowered cauliflower (as in page 17) ↝ Cauliflower, raw [Vegetables and Vegetable Products]
a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (12)

With a sharp knife, carefully take out all the meat, and leave the skin whole and the fat.
Take the lean meat cut out into force-meat.
Beat the meat and beef-suet in a marble mortar till it is very fine, and take away all the skin of the meat and suet.
Mix with it grated bread, cloves, mace, nutmeg, pepper, salt, lemon-peel, thyme, parsley and eggs.
Mix all together.
Put it into the skin again just as it was, in the same shape, sew it up.
Roast it.
Baste it with butter.
Cut the skin into steaks and fry it nicely.
Lay the leg in the dish, and the loin round with flowered cauliflower all round upon the loin.
Pour a pint of good gravy into the dish, and send it to the table.
If you don't like the cauliflower, it may be omitted.

Original Text

WITH a ſharp knife, carefully take out all the meat, and leave the skin whole and the fat. On it take the lean you cut out into force-meat thus; to two pounds of meat, add three pound of beef-suet cut fine, and beat in a marble mortar till it is very fine, and take away all the skin of the meat and suet, then mix with it four spoonfuls of grated bread, clear or ten cloves five or six large blades of mace dried and beat fine, half a large nutmeg grated, a little pepper and salt, a little lemon-peel cut fine, a very little thyme, some parſley and four eggs; mix all together, put it into the skin again just as it was, in the same shape, sew it up, roast it, baſte it with butter, cut the skin into steaks and fry it nicely, lay the leg in the dish, and the loin round with flowered cauliflower (as in page 17) all round upon the loin; pour a pint of good gravy into the dish, and send it to the table. If you don't like the cauliflower, it may be omitted.

Notes

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