Roast Pork
The loin, leg, shoulder, or fillet are nice for roasting. Prepare a stuffing as for fowl, seasoned with onion and sage. Cut the skin into small squares; or should the skin be taken off sprinkle with little fine sage. Baste often.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
The loin, leg, shoulder, or fillet are nice for roasting. Prepare a stuffing as for fowl, seasoned with onion and sage. Cut the skin into small squares; or should the skin be taken off sprinkle with little fine sage. Baste often.