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Oast Leg of Pork

Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge lightly with flour, and roast slowly, twenty-five minutes to a pound. Pour off all but two tablespoons of the fat. Place the pan on top of the stove, and when hot, stir in two tablespoons of flour. Cook one minute, and add one pint of hot water, stirring constantly. Let the gravy cook three minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extrem "pig" flavor that is so disagreeable and noticeable in old pork.