Name: Roast Leg of Pork
Ingredients: 1 leg of pork (6-7 pounds); dripping or salad oil; brown gravy

Roast Leg of Pork

Ingredients

1 leg of pork (6-7 pounds)
dripping or salad oil
brown gravy

Directions

Prepare

Cut through the skin of the pork in strips, half an inch apart, without cutting deeper.
Rub the pork all over with dripping or salad oil before roasting.

Roast

Baste the pork well while it roasts.
When the pork is about two-thirds cooked, brush it again with oil.

Serve

Pour a little brown gravy over the pork before serving, and serve more in a tureen.
Serve with apple sauce or tomato sauce as accompaniments.

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

Pork leg: Provides the main meat, whose fat and connective tissue keep the roast moist and flavorful.
Dripping or salad oil: Adds fat that carries seasoning and helps the surface brown and crisp during roasting.
Brown gravy: Adds moisture and savory flavor to the sliced pork at the table.

“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.