If this meat be not well done, thoroughly well done, it is disgusting to the sight and poisonous to the stomach. "In the gravy of pork, if there is the least tint of redness," says Dr. Kitchiner, "it is enough to appal the sharpest appetite. Other meats under-done are unpleasant, but pork is absolutely uneatable." A Leg of eight pounds will require about three hours; score the skin across in narrow stripes (some score it in diamonds) about a quarter of an inch apart; stuff the knuckle with sage and onion minced fine, and a little grated bread, seasoned with pepper, salt, and the yolk of an egg. See 252 and 270. Do not put it too near the fire; rub a little sweet oil on the skin with a paste-brush, or a goose-feather; this makes the crackling crisper and browner than basting it with dripping, and it will be a better colour than all the art of cookery can make it in any other way; and this is the best way of preventing the skin from blistering, which is principally occasioned by its being put too near the fire.