Leg of Pork Cooked Like Game
|Boned ham||2 1⁄2 Pound, rind removed|
|Water||2 Cup (32 tbs)|
|Carrots||2 , sliced|
|Turnip||1 , sliced|
|Onions||2 , sliced|
|Flour||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon, strained|
|Currant/Rose hip jelly||1⁄3 Cup (5.33 tbs)|
Trim all fat from the meat and season the meat with salt.
Bring the water and vinegar to a boil with the peppercorns, allspice berries, carrots, bay leaf, parsley root, turnip and onions.
Boil this marinade for five minutes, then let it cool before pouring it over the meat.
Cover and refrigerate for one to two days, turning the meat occasionally.
Remove the meat from the marinade and tie it up.
Strain out the vegetables, reserving the liquid.
In a heavy casserole brown the marinade vegetables in the butter, then add the meat and brown it on all sides.
Put the casserole into a preheated 350° F. [180° C] oven, and roast for one and a half hours, basting often with the marinade.
When the meat is done, remove it to a warmed serving platter.
Degrease the pan juices.
Add the flour to the pan juices and stir over medium heat until blended.
Stir in the wine and lemon juice and cook until the sauce is thickened.
Stir in the jelly and cook until it dissolves into the sauce.
Add salt if necessary, then strain the sauce over the meat.