Skip to main content
Main

Pork, Boiled Leg of

A leg of pork boiled after marinating in pickle for ten days, served with peas pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Pork, Boiled Leg of

Ingredients

Directions

Cure

  1. Place the fresh leg of pork in a pickle jar and cover it with Pickle (No. 61) for at least 10 days.

Prepare

  1. Soak the pork in cold water for 1 hour.

  2. Transfer the pork to a pot and cover it with cold water.

Cook and serve

  1. Gradually bring the water to a boil, skimming off any scum that rises.

  2. Simmer the pork for about 3 hours, or until done.

  3. Serve with some of the boiling water and Peas Pudding (No. 333) on the side.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Fresh leg of pork
Forms the main cut of meat that becomes tender and sliceable during long simmering.
Pickle (no. 61)
Cures the pork, seasoning it deeply and firming its texture before cooking.

The step that matters

Gradually bring the water to a boil, skimming off any scum that rises.. Starting in cold water and heating slowly lets impurities and proteins rise gradually so they can be skimmed off, keeping the broth clear. Rapid boiling churns the scum back into the liquid and can toughen the meat's surface.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes