Instructions: Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it with the yolk of an egg. Put this under the skin of the knuckle, and sprinkle a little powdered sage into the rind where it is cut. Eight pounds will require about three hours to roast. Shoulder, loin, or spare ribs may be roasted in the same manner.

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