Easy
Published 1747
Make a Stuffing of the fat Leaf of Pork, Parsley, Thyme, Sage, Eggs, and Crumbs of Bread, season it with Pepper, Salt, Shalot, and Nutmeg, and stuff it thick; then roast it gently, and when it is about a Quarter roasted, cut the Skin in Slips, and make your Sauce with Apples, Lemon-peel, two or three Cloves, and