Roast Leg of Pork

Ingredients

• Leg of pork
• a little oil for stuffing. (See Recipe No. 504.)

Instructions

1. Choose a small leg of pork, and score the skin across in narrow strips, about 1/4 inch apart.
2. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing, made by Recipe No. 504.
3. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister.
4. Baste it well, and serve with a little gravy made in the dripping-pan, and do not omit to send to table with it a tureen of well-made apple-sauce.
5. (Sec No. 363.)