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Pork, Leg of, Fresh, Roasted

A fresh leg of pork ought not to be kept more than a day or two before being cooked. Score the skin at regular intervals round from the knuckle, or, if preferred, cut it into squares or diamonds, taking great care not to pierce the flesh. Rub the rind over with butter or sweet-oil to keep it from blistering; put it down at some distance from a clear fire, and baste constantly. Brown gravy and apple sauce, tomato sauce, and Robert sauce are all suitablo accompaniments to roast pork. Time, a joint weighing eight pounds will require three hours. Probable cost, 10 1/2d. to 1s. per pound. Sufcient, a moderate-sized leg of pork for eight or ten persons.