Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)Leg of Pork roasted without the Skin, commonly called MOCK GOOSE.
Parboil it; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced, or dried and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion: sprinkle it with this when it is almost roasted. Put half a pint of made gravy into the dish, and goose stuffing (No. 378) under the knuckle skin; or garnish the dish with balls of it fried or boiled.
* Priscilla Haslehurst, in her Housekeeper's Instructor, 8vo. Sheffield, 1819, p. 19, gives us a receipt "to goosify a shoulder of lainb." "Un grand Cuisinier," informed me that "to lambify" the leg of a porkling is a favourite metamorphosis in the French kitchen, when house lamb is very dear.