Cassell's dictionary of cookery

Pork, Leg of, Boiled (another way).— Take a leg of pork, rub it over with salt, and put it, well covered with salt, in a vessel, wherein it must be left for ten days. At the end of that time boil it in soft water, and serve with green cabbage aU round, and a peas pudding, made as follows: — Take a quart of dry peas, wash them, wrap them in a clean towel, and throw them into the same vessel as the pork. When the peas are done, strain them through a sieve, put in a large lump of butter, some salt, and two yolks of eggs, and poach the pudding, wrapped up in a clean towel, to make it of a good substance. Observe that the peas must be put in cold soft water for two hours before being boiled, otherwise they wiU never boil mellow. Pork, Leg of, Fresh, Roasted.— A fresh leg of pork ought not to be kept more than a day or two before being cooked. Score the skin at regular intervals round from the knuckle, or, if preferred, cut it into squares or diamonds, taking great care not to pierce the flesh. Rub the rind over with butter or sweetoil to keep it from blistering ; put it down at some distance from a clear iire, and baste constantly. Brown gravy and apple sauce, tomato sauce, and Robert sauce, are aU suitable accompaniments to roast pork. Time, a joint weighing eight poimds will reqiure three hours. Probable cost, lOJd. to Is. per pound. Sufficient, a moderate-sized leg of pork for eight or ten persons. Pork, Leg of, Roasted.— A leg of pork of eight pounds will require about three hours. Score the skin across m narrow strips — some score it in diamonds — about a quarter of an inch apart. Stuh: the knuckle with sage and LEG OF PORK. onion minced fine, and a little grated bread, seasoned with pepper, salt, and the yolk of an egg. Do not j)ut the meat too near the fire; rub a little sweet-oil on the skin with a pastebrush or a goose feather ; this makes the crackling crisper and browner than basting it with ch'ipping, and it will be a better colour than aU the art of cookery can make it in any other way. And this is the best way to prevent the skin from blistering, which is principally occasioned by its being placed too near the fire. — Br. Kltchiner. Pork, Leg of Roast, To Carve.— In carving either the roast leg or loin of pork the knife must follow the dii-ection of the lines scored by the cook before the meat was roasted, on the skin which forms the crackling. This skin is too crisp to be conveniently cut through. It usually happens that the lines scored on the roasted leg of pork are placed too far apart for single cuts. In order therefore to cut thin slices from the meat, raise up the crackling. The seasoning should be placed under the skin round the shankbone. Often, however, sage and onion are sent to table separate from the joint. Pork, Leg of, Stxiffed and Roasted.—