Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds will require at least two hours
- 50 meats
- lemon juice
- vinegar
Directions
This should be from a young pig. Score the skin in lines across the leg, as it is to be carved, and put it into a pan with a little water; heat slowly at first, or it will blister; baste with butter till there is enough of its own gravy for that purpose. Pork requires to be thoroughly cooked, and a leg weighing six pounds will require at least two hours, with a hot fire. When done, take it up, skim the fat from the gravy, add boiling water and thicken with flour; season to taste.
Another way, is to remove the bone with a sharp l^nife, and fill the cavity with a dressing made of bread crumbs, seasoned to taste; lemon juice or vinegar improves it. The dressing can be put in where the skin is scored if the scores are cut deep. The leg must be tied with tapes to keep in shape and prevent the escape of the dressing; make the gravy as before. Apple sauce and pickles are always an acceptable accompaniment of roast pork.
50 MEATS.