Pickled Pork
Ingredients
Directions
Place the leg of pork in cold water.
Bring the water to a boil, then remove the pork from the pan and dry it well.
Roast the pork, basting it frequently to keep it moist and tender.
Cook until the meat is fully done and tender.
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.
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