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Roasted Leg of Pork

Select a leg of pork weighing about six pounds, and score the rind evenly; place it on a bakingpan and set it in the oven, turning it frequently to insure even cooking; this will require about three hours for this weight of meat; baste frequently with its own drippings, and when done, place it on a dish, thicken the gravy with a little flour and butter, pour it over and serve with a sauceboatful of tomato sauce.

Roasted Loin of Pork, Bordelaise Trim off most of the fat from half a saddle of pork, take out the spine bone, and slightly score the fat, and stick in each end a clove of garlic; truss the loin and place it in a baking pan with half a pint of water and sprinkle it over with powdered sage, salt and pepper; cover the meat with a sheet of buttered paper, and roast in a moderate oven, basting it frequently. When it has cooked for an hour and ten minutes, place a few button mushrooms around it, and baste them with the liquor in the pan; then take out the pork, put it on a dish, and garnish it with cooked mushrooms; skim off the fat from the gravy, adding to it a few tablespoonfuls of rich gravy or a little glaze, boil it up once, and pass it through a fine sieve or strainer over the meat, and serve.

Roasted Loin of Pork, French Style Select a large loin of pork, score and cut off the minion or small fillet, remove the skin and take out the sinews, and chop fine; add an equal bulk of breadcrumbs to the minced meat, and mix in a little sage and parsley, together with one small onion, all finely chopped, sprinkle a little salt and pepper over, and form it into a stiff paste with the yolks of three eggs; fill the cavity of the loin where the fillet was taken from with this stuffing, and cover it with a piece of pig's caul, then fill the flap, and tie up the loin, after which set it in front of a clear fire, roasting it for an hour. Place it on a dish, sprinkle over with salt, pour over a little piquant sauce or rich gravy, and serve.