No. 235 Roasted Leg of Pork, Called Mock Goose
Parboil it; take off the skin; then put it down to roast; 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. Add to this some finely minced onion; sprinkle it with this when almost roasted. Put ½ pint made gravy into the dish, and goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled.