Roast Leg of Pork
- leg of pork
- a little oil
- stuffing of sage and onions
Take a leg of pork, a little oil, stuffing of sage and onions. Choose a small leg of pork, and score the skin across in narrow strips, about a quarter of an inch apart. Cut a slip 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 color), and put it down to a bright, clear fire, not too near, as that would cause the skin to to blister. Baste it well, and serve proudly with a light gravy made in the dripping pan, and do not omit to send to the table with it a tureen of well made applesauce.
Submitted by Sep 24, 2009
15 min
30 min
45 min