One weighing about seven pounds is enough, even for a large family.
If the pig be young, the leg will be even smaller. Score the skin
in squares, or parallel lines running from side to side, for the
convenience of the carver. Put it down to roast with a _very_ little
water in the pan below. Heat gradually until the fat begins to ooze
from the meat, when quicken the fire to a red, steady glow. Baste only
with its own gravy, and do this often, that the skin may not be hard or
tough. When done take it up, skim the gravy thoroughly, put in half a
cup of boiling water, thicken with brown flour, add pepper, salt, and
the juice of a lemon, and serve in a boat.
_Or,_
If the joint be that of a full-grown hog, rub into the top, after
scoring it deeply, a force-meat of bread-crumbs seasoned with sage and
chopped onion, wet with the juice of a lemon or a very little vinegar;
pepper and salt to taste. Rub this in hard until the cracks are filled.
With a sharp knife make incisions close to the knuckle-bone, and stuff
with the force-meat, tying a string tightly about it afterward, to
prevent the escape of the seasoning. Rub over once with butter, when
the meat is warm throughout; then baste with the fat. Skim all the fat
from the drippings that can be removed before making the gravy.
Send around tomato or apple sauce, and pickles, with roast pork.