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Pork, Chine of, Roasted

Score the chine lengthwise, brush the skin over with salad oil, and put the meat down to a clear fire, a considerable distance from it at first, that it may heat gently through before it browns. Baste liberally. Send good brown gravy, apple sauce, tomato sauce, or piquant sauce, to table with it. If liked, a table-spoonful of powdered sage may be sprinkled over the meat a quarter of an hour before it is taken from the fire. When this is done, care should be taken that the gravy is poured round, and not upon, the meat. Time to roast, twenty minutes to the pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.