{"id":4374,"slug":"roast-leg-of-fresh-pork","title":"Roast leg of fresh pork","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One sliced carrot","One onion","Three bay leaves","Six cloves","One spoonful of pepper berries","A piece of celery","Leg of pork","Salt and pepper","A little sage (if desired)","One cup of stock or bouillon","One tablespoonful of meat extract"],"ingredients_norm":["carrot","onion","bay leaf","clove","pepper berry","celery","leg of pork","salt and pepper","little sage","stock or bouillon","meat extract"],"steps":["Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery.","Season the leg of pork with salt and pepper, and a little sage, if desired.","Put on top of the vegetables, and place in oven to roast.","Baste well.","When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract.","Boil, strain, and season to taste."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w7:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"14382b80548d4dc4e00398c0a92d9ec56a20f720c8a049d17daa51b8724a34f8","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-leg-of-fresh-pork"}