Parboil the leg; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced or dried and powdered sage, ground black pepper, salt and some bread-crumbs, rubbed together through a colander: you may add to this a little very finely-minced onion; sprinkle it with this when it is almost roasted; put a half pint of made gravy into the dish, and goose stuffing under the knuckle skin; or garnish the dish with balls of it fried or boiled.