First World War Roast Leg of Pork Recipe 1916

Roast leg of pork recipe.

Choose a small leg of pork, and score the skin across in narrow stripes. Cut a slit in the knuckle, loosen the skin, and fill with sage-and onion stuffing. Brush over with salad oil (this makes the crackling crisper and a better colour). Bake in a moderate oven, basting well all the time. Serve with gravy made in the dripping-tin, and a tureen of apple sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *