PORK, Roast Leg of.
Ingredients.—Leg of pork, a little, oil, sage and onion stuffing. Mode.—Choose a small leg of pork, and score the skin across in narrow strips, about ¼ inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping-pan, and do not omit to send to table with it a tureen of well-made apple sauce. Time.—A leg of pork weighing 8 lbs., about 3 hours. Average cost, 9d. per lb. Sufficient for 6 or 7 persons. Seasonable from September to March.
ROAST LEG OF PORK.