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PORK, LEG OF, AS GOOSE (Dr. Kitchener's recipe)

Parboil a leg of pork, and take off the skin. Make a stuffing as follows. Mince two ounces of onion very finely; if the strong flavour is objected to, the onions may be previously boiled. Mix with the onions half a chopped apple, four ounces of bread-crumbs, half a dozen chopped sage-leaves, an ounce of butter, and a little pepper and salt. Bind the mixture together with the yolk of an egg. Make a slit in the knuckle, put the stuffing into it, and fasten securely. Put the pork down to a clear fire, and baste liberally. Half an hour before it is taken up, sprinkle over it a savoury powder made of two table-spoonfuls of bread-crumbs mixed with one table-spoonful of powdered sage, and a little pepper and salt. Do not baste the meat after the powder is put upon it. Serve with good brown gravy and apple sauce. Time, a leg of pork weighing six pounds will require one hour's gentle boiling, and roasting for one hour and a half. Probable cost, 10 1/2d. to 1s. per pound. Sufficient for eight or ten persons.