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📝 Description
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🥘 Ingredients
Leg of pork, a little oil for stuffing. (See Recipe No. 504.)
👨🍳 Method
Choose a small leg of pork, and score the skin across in narrow strips, about 1/4 inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing, made by Recipe No. 504. 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. (Sec No. 363.)
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe this week. I have a few new favorite things to do on a weekend evening. One of them is cooking a full, old-fashioned meal. This week it was a leg of pork. I found this old recipe delightful in its simplicity. The key step here was the sage-and-onion stuffing. It had a rustic charm that was absolutely delicious. I was surprised at how well the stuffing crisped up under the skin, adding an extra layer of flavor and texture. I served it with the classic apple sauce, which cut through the richness of the pork beautifully. This recipe is perfect for the modern cook who wants to infuse a bit of old-world charm into their weekend meals.
