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Roasted Leg of Pork, Called Mock Goose

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Black pepper
  2. Salt
  3. Onion
  4. Roast
  5. Butter
  6. Breadcrumbs
  7. 1/2 pint made gravy
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Parboil it;
  2. take off the skin;
  3. then put it down to roast;
  4. baste it with butter, and make a powder of finely minced or dried powdered sage, black pepper, salt, and some breadcrumbs rubbed together through a colander.
  5. Add to this some finely minced onion;
  6. sprinkle it with this when almost roasted.
  7. Put 1/2 pint made gravy into the dish, and goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
  • Pastry brush