Boiled Leg of Pork

Method

Let the piece be at least 4 lb. (2 k.) in weight and have it skinned by the butcher. Follow the general directions for boiling meat, and serve with pease pudding.

Cabbage and parsnips were also traditionally served with boiled leg of pork.

A little of the stock should be removed a few minutes before the meat is ready and carefully skimmed and seasoned. The rest, when the fat is removed, makes excellent pea soup, using the remains of the pease pudding.

Mrs Glasse gives a splendid recipe for a boiled pork dish designed to be eaten cold. She calls it simply:

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