Pickle a leg of pork with four ounces of saltpetre, ditto of moist sugar, half a pint of vinegar, cloves, mace, sweet basil, and marjoram, thyme and bay-leaves, and the usual quantity of common salt, and allow it to remain in this pickle for about ten days: boil the leg, of pork as directed in the foregoing article, and when done, dish it up with dressed sauerkraut, or stewed red cabbage; surround it with a border of glazed carrots and onions, pour some poivrade sauce over and round the pork, and serve.