For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before Dressing it put it into cold water for an hour, which improves the color. If the PORK is purchased ready salted, ascertain how long the meat has been in pickle and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it, let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips or parsnips may be boiled with the PORK, some of which should be laid around the dish as a garnish.
Time.—A leg of PORK weighing eight pounds, three hours after the water boils, and to be simmered very gently.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)