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Pork, Leg of, Roasted

A leg of pork of eight pounds will require about three hours. Score the skin across in narrow strips--some score it in diamonds--about a quarter of an inch apart Stuff the knuckle with sage and onion minced fine, and a little grated bread, seasoned with pepper, salt, and the yolk of an egg. Do not put the meat too near the fire; rub a little sweet-oil on the skin with a paste-brush or a goose feather; this makes the crackling crisper and browner than basting it with dripping, and it will be a better colour than all the art of cookery can make it in any other way. And this is the best way to prevent the skin from blistering, which is principally occasioned by the joint being placed too near the fire.