If the pork is salted, wash and soak the leg in fresh water for an hour. Place the leg in cold water, with a couple of onions, a carrot and a turnip, and some trimmings of celery. Boil (see No, 1), allowing about twenty minutes to a pound. Serve with peas pudding. (See Peas Pudding).

The liquor in which the pork was boiled will, if not too salt, with the vegetables make excellent pea soup. These vegetables must be rubbed through a wire sieve with the peas. (See Pea Soup).

Leg Of Roasted Pork

A leg of pork of eight pounds will require about three hours. Score the skin across in narrow strips - some score it in diamonds - about a quarter of an inch apart. Stuff the knuckle with sage-and-onion stuffing (see SAGE-and-ONION), lifting the skin by the knuckle with a knife, placing the stuffing underneath, and tying it up with a string. Do not put the meat 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 to prevent the skin from blistering, which is principally occasioned by its being placed too near the fire.

LEG OF PORK.