Roast Leg of Pork

Make a wide incision just below the knuckle of a leg of pork—between the skin and flesh—and fill this with sage-and-onion stuffing, No. 297; sew up the opening with twine; score the pork all over by cutting the rind through in narrow bands with a sharp knife, then spit the joint, and roast it for about two hours, basting it frequently; and when done, dish it up with brown gravy, and serve sage-and-onion gravy in one sauce-boat, and apple sauce in another.