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Leg of Pork Stuffed

Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage.

With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage.

Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce.--Mrs. A. M. D.