Stuffed And Roasted Leg Of Pork Recipe

Instructions

1. Mince finely 3 large onions which have been previously boiled or not, according to taste; mix with them half a dozen chopped sage-leaves, 4 ounces of bread crumbs, an ounce of butter, a little pepper and salt, and half an apple chopped small.
2. Bind the force-meat together with the yolk of an egg.
3. Raise the skin round the knuckle of the leg of pork, fasten it securely, and brush the rind all over with sweet oil.
4. Put it in a moderately hot oven and baste liberally.
5. Serve the meat on a hot dish, and send brown gravy and apple sauce to table with it.
6. The flavor of this joint will be improved if it is stuffed the day before it is roasted.
7. The Germans stuff a leg of pork with sour apples only.
8. Time, a joint weighing eight pounds will require three hours.
9. Sufficient for a dozen persons.

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