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Pork, Leg of, Boiled

A leg of pork which is to be boiled should be previously salted. When purchasing it, choose a small compact leg not too fat. If already salted, wash it before beginning to cook it. If not, put it into a perfectly clean dry earthen pan, rub it well in every part with common salt, and repeat this operation every day for ten days, turning the meat each time, so that the brine may reach each part equally. When the pork is wanted, saw off the shankbone, wash it well, put the joint in a saucepan, cover with cold water, and bring the liquid slowly to a boil. Skim carefully, and simmer gently until the meat is done enough. If it is allowed to boil quickly the knuckle end will be sufficiently cooked before the heat has penetrated to the middle of the thick part of the leg. Carrots, turnips, parsnips, and peas pudding are the usual accompaniments of boiled leg of pork. If liked, the vegetables can be boiled with the meat, but they must not be put in until the water boils. The appearance of the dish will be improved if the skin is scored into small squares or diamonds, and each alternate square taken out. Time, a leg of pork weighing six pounds will require two hours' gentle simmering. Probable cost, 10 1/2d. to 1s. per pound. Sufficient for eight or ten persons.