Roast Pork Recipe

Let us suppose, or rather hope, that you may sometimes have a leg of

pork to cook for your dinner; it will eat all the better if it is scored

all over by cutting the rind, or rather slitting it crosswise, at short

distances, with the point of a sharp knife; it is to be well sprinkled

all over with salt, and allowed to absorb the seasoning during some

hours previously to its being cooked. Prepare some stuffing as

follows:--Chop six onions and twelve sage leaves fine, fry these with a

bit of butter, pepper, and salt, for five minutes; then add six ounces

of bread soaked in water; stir all together on the fire for five

minutes, and use this stuffing to fill up a hole or pocket, which you

will make by running the point of a knife down between the rind and the

flesh of the joint of pork; secure this by sewing it up, or else fasten

it securely in with a small wooden skewer or twig. The joint of pork, so

far prepared, must then be placed upon a trivet in a baking-dish

containing plenty of peeled potatoes, and, if possible, a few apples for

the children; add half a pint of water, pepper and salt, and if the

joint happens to be a leg, it will require about two hours to bake it.

Vote