Show stuffed leg of pork the following would beaetter be better by removing the bone from the leg of pork to make room tor for the stuffing make a deep incision in the meat and fill with dressing made as for 1 chicken and seasoned highly with onion skewer the places together and rub the outside of the meat with salt pepper anil and a little powdered sago sage bake very slowly and basto baste often strain the contents of the pan put in a little cold water to make the fat rise then skim and thicken using a A rounding founding tablespoonful of flour to oust one cupful of the liquid lot let tho the gravy ccok eight minutes |