To barbecue a LEG of PORK

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for the barbecue
for the sauce
for garnish
Instructions (10)
  1. Lay down your leg to a good fire.
  2. Put into the dripping-pan two bottles of red wine.
  3. Baste your pork with it all the time it is roasting.
  4. When it is enough, take up what is left in the pan.
  5. Put to it two anchovies, the yolks of three eggs boiled hard and pounded fine, with a quarter of a pound of butter, and half a lemon, a bunch of sweet herbs, a tea-spoonful of lemon pickle, a spoonful of catchup, and one of tarragon vinegar, or a little tarragon shred small.
  6. Boil them a few minutes.
  7. Then draw your pork, and cut the skin down from the bottom of the shank in rows an inch broad.
  8. Raise every other row, and roll it to the shank.
  9. Strain your sauce, and pour it on boiling hot.
  10. Lay oyster patties all round the pork, and sprigs of green parsley.
Original Text
To barbecue a LEG of PORK. LAY down your leg to a good fire, put into the dripping-pan two bottles of red wine, baste your pork with it all the time it is roasting, when it is enough, take up what is left in the pan, put to it two anchovies, the yolks of three eggs boiled hard and pounded fine, with a quarter of a pound of butter, and half a lemon, a bunch of sweet herbs, a tea-spoonful of lemon pickle, a spoon- ful of catchup, and one of tarragon vinegar, or a little tarragon shred small, boil them a few minutes, then draw your pork, and cut the skin down from the bottom of the shank in rows an inch broad, raise every other row, and roll it to the shank, strain your sauce, and pour it on boil- ing hot; lay oyster patties all round the pork, and sprigs of green parsley.
Notes
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