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📝 Description
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🥘 Ingredients
Leg of pork; salt.
👨🍳 Method
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, and a well-made pease-pudding is an indispensable accompaniment.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried boiling a leg of pork this week, thinking it would be a simple, set-it-and-forget-it kind of dinner. I found the process surprisingly soothing—like a slow-motion game of Jenga, where the goal is to keep the knuckle from falling apart. The most delightful surprise was the rich, savory broth that resulted from simmering the pork with carrots and parsnips. I used it to make a quick gravy, and it elevated the dish from humble to hearty. This recipe is perfect for a comfort-seeker looking to slow down and appreciate the simple pleasures. The result is a tender, flavorful pork that falls apart with a fork. Next time, I'll plan ahead and make a pease pudding to go with it—though for a weeknight, a side of mashed potatoes did the trick just fine. I'll definitely be keeping this recipe in my back pocket for those nights when I want to cook something slow and satisfying, even if it does take a bit of patience.
