ROAST LEG OF PORK.
Make an incision between the skin and flesh; fill it with a stuffing of bread-crumbs, one egg, flavoured with onion and sage; sew the crevice with twine. Score the pork by cutting the rhind with a sharp knife in strips, an inch apart. Roast for three hours; keep well basted. Serve with apple sauce in a boat, and brown gravy.