_How to improve it._--Take the skin or rind gently off, put the leg in a
crockery vessel, pour on it the following mixture: a pint of white wine,
two tablespoonfuls of sweet-oil, a bunch of sage, salt, pepper, and a
pinch of grated nutmeg. Leave it thus two days in winter and one in
summer, turning it over two or three times during the process.
Place the leg on the spit and put before a very sharp fire, baste often
with the mixture from the crockery vessel, or with melted butter, and
serve when cooked, with the gravy strained. It will take about two or
two and a half hours to roast it.
_Baked._--Bake and serve the leg in the same and every way as the chine,
with _purees_ and sauces. Any part of pork is prepared like chine.
_Ham in hors-d'oeuvre._--Cut the ham in small and thin slices, place the
slices tastefully on a dish, either overlapping or in pyramid, or in any
other fancy way, and serve with parsley in the middle or around. Slices
of lemon may also be served with it, either with the parsley or without
it.