Roast Leg of Pork

Food in England, Dorothy Hartley, p. 109-10

"If baked in the oven, take it out after a few minutes, and wrap the thin end round with a thick cabbage leaf (if the leaf is put on the raw meat, it will make it sodden) or something to slow up its cooking, otherwise it will be dried away to nothing before the thick end of the leg is thoroughly cooked through. For this reason we recommend boning a leg of pork and stuffing with sage and onion stuffing. It is easier to cook evenly."