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Roasted Leg of Pork, Called Mock Goose

A leg of pork is parboiled, skinned and roasted with a sage and breadcrumb stuffing, then served with gravy.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Roasted Leg of Pork, Called Mock Goose

Ingredients

Directions

Prepare and roast the pork

  1. Parboil it.

  2. Take off the skin.

  3. Put it down to roast.

  4. Baste it with butter.

  5. Make a powder of finely minced or dried powdered sage, black pepper, salt, and some breadcrumbs rubbed together through a colander.

  6. Add to this some finely minced onion.

  7. Sprinkle it with this when almost roasted.

  8. Put 1/2 pint made gravy into the dish.

  9. Put goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled.

Cook the kidneys

  1. Cut the kidneys lengthwise, score them, and sprinkle pepper and salt on them.

  2. Run a wire skewer through them to keep them from curling on the gridiron.

  3. Broil them over a clear fire, turning them often till done. This will take about 10 or 12 minutes with a brisk fire.

  4. Or fry them in butter, take the kidneys out, and put in a teaspoonful of flour.

  5. As soon as the flour looks brown, put in as much water as will make gravy. It will take 5 minutes more to fry them than to broil them.

  6. Chop a few parsley leaves fine and mix them with a little butter, pepper, and salt.

  7. Put this on each kidney.

Cook the steaks

  1. Cut the steaks rather thinner than for broiling.

  2. Put some butter into a frying-pan.

  3. When it is hot, lay in the steaks and keep turning them till they are done enough.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Pork leg (in the method)
Forms the main roast; its fat and skin give flavour and a crisp surface when roasted.
Butter (in the method)
Basting fat that promotes browning and adds richness to the roast and the kidneys.
Breadcrumbs (in the method)
Absorb moisture and bind the sage and onion stuffing so it stays loose and even.
Flour
Thickens the pan liquid into gravy once it has browned slightly in the fat.

The step that matters

Adding the flour to the kidney pan. Flour must be browned in the fat before the water goes in; cooking it briefly removes raw starch taste and lets the gravy thicken smoothly with colour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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