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PORK, LOIN OF (a la Francaise)

Take a piece of the loin, neck, or spare-rib of pork; score the skin neatly in lines about a quarter of an inch apart, and rub it over with salad-oil. Put it into a deep baking-dish with eighteen or twenty apples, pared, cored, and quartered, as many potatoes peeled and divided, and nine or ten moderate-sized onions. Put the dish in a well-heated oven, and when the meat and vegetables are done enough serve them on a hot dish, the meat being placed in the centre, and the apples, onions, and potatoes arranged round it. Time to bake a joint weighing about four pounds, an hour and a half. Probable cost, 9 1/2d. to 10 1/2d. per pound. Sufficient for six or seven persons.