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Pork, Leg of, Stuffed and Roasted

Mince finely three large onions which have been previously boiled or not, according to taste; mix with them half a dozen chopped sage-leaves, four ounces of bread-crumbs, an ounce of butter, a little pepper and salt, and half an apple chopped small. Bind the force-meat together with the yolk of an egg. Raise the skin round the knuckle of the leg of pork, fasten the stuffing in securely, and brush the rind all over with sweet-oil. Put it down at some distance from a clear fire, and baste liberally. Serve the meat on a hot dish, and send brown gravy and apple sauce to table with it. If any gravy is put into the dish it should be poured round, but not upon, the meat. The flavour of this joint will be improved if it is stuffed the day before it is roasted. Time, a joint weighing eight pounds will require three hours. Probable cost, 10 1/2d. to 1s. per pound. Sufficient for twelve persons.