Roast Leg of Pork

Ingredients

• 1 small leg of young pork
• sage, chopped
• onion, chopped
• ¼ teaspoon pepper
• coarse sea salt (formerly 'bay salt')
• flour
• water

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 400°F (200°C).

2. Cut a slit in the knuckle of the pork and fill it with chopped sage, onion, pepper, and salt.

3. Roast the pork until half done, then score the skin in a shoe pattern without cutting deeper than the outer rind.

4. For the gravy, remove excess fat, add a spoonful of flour mixed with a little water, and then add water to achieve the desired consistency.

5. Serve the gravy in a gravy boat alongside apple sauce and potatoes.