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PORK, LOIN OF, BAKED (German method)

Score the skin of a fresh loin of pork; sprinkle a tea-spoonful of salt over it, and lay it in a baking-dish with half a cupful of stock or water; baste liberally. When the meat is half cooked, sprinkle two table-spoonfuls of caraway-seeds over it. The brown gravy which is in the dish may be served with the meat. The fat must be cleared from it, and it must be strained and seasoned with pepper and salt. Time to bake, allow twenty-five minutes for every pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.