Ingredients.—The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, ½ pint of gravy, pepper and salt to taste. Mode.—Chop the onions and fry them of a nice brown; cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about ½ hour, and serve garnished with sippets of toasted bread. Time.—½ hour. Average cost, exclusive of the meat, 3d. Seasonable from October to March.
PORK, Boiled Leg of.
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. 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.
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.
PORK, Leg of, to Carve.
This joint, which is such a favourite one with many people, is easy to carve. The knife should be carried sharply down to the bone, clean through the crackling, in the direction of the line 1 to 2. Sage and onion and apple sauce are usually sent to table with this dish,—sometimes the leg of pork is stuffed,—and the guests should be asked if they will have either or both. A frequent plan, and we think a good one, is now pursued, of sending sage and onion to table separately from the joint, as it is not everybody to whom the flavour of this stuffing is agreeable.