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Fillet Of Pork,

Cut a fillet nicely and evenly from a fine leg of fresh pork. Take out the bone. Make a force-meat or stuffing of grated bread, or cracker crumbs and butter; mince together a teaspoonful of sweet marjoram and sage, each, or enough to make a tablespoonful when rubbed. Mix well together, and season with salt and pepper. Add the beaten yolk of two eggs to bind the ingredients together; then stuff firmly into the place from whence the bone was taken.

Score the skin of the pork in circles all around the fillet. Rub into them a little sage (powdered). Put the pork on the fire and roast slowly for several hours, or until quite done.

Baste the meat at first with little lard, to make the skin crisp, and afterward baste with its own gravy. When done, take the fat from the gravy, and thicken with little flour. Send the pork to the table with the gravy in a boat; and a little dish of apple sauce, made very thick, flavored with lemon, and sweetened well.