Boiled Leg of Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a salted leg of pork cooked with carrots, parsnips and turnips that's served accompanied by the vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Leg of Pork.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED LEG OF PORK.
826. INGREDIENTS.—Leg of pork; salt.
Mode.—For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.
Time.—A leg of pork weighing 8 lbs., 3 hours after the water boils, and to be simmered very gently.
Average cost, 9d. per lb.
Sufficient for 7 or 8 persons.
Seasonable from September to March.
Note.—The liquor in which a leg of pork has been boiled, makes excellent pea-soup.
Modern Redaction
Ingredients:
1 salted leg of pork [about 4kg]
6 carrots, scraped and cut into 2cm lengths
4 parsnips, peeled and cut into 2cm pieces
2 turnips, peeled and cubed
Method:
Place the leg of pork in a bucket, cover with water and set aside to soak over night.
The following day, remove the leg from the water, place in a large pan, cover with water then gently bring to a boil. Skim off any scum as it rises, reduce to a simmer, cover the pot and continue cooking for about 3 hours, or until the meat is completely tender.
About 30 minutes before the pork is due to be ready, add the vegetables to the pot.
When done, remove the pork from the cooking liquid and arrange on a serving plate. Garnish around with the vegetables and serve accompanied by a pease-pudding.
The liquid from boiling the pork should be kept as a stock to make soups, particularly pea soup.
