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PORK, LOIN OF, MARINADED (a German recipe)

Score a fresh loin of pork in the usual way, and rub it well with powdered sage; lay the meat in the salting-pan, and pour over it two pints of tarragon vinegar and two pints of cold water; add a dessert-spoonful of salt, one ounce and a half of bruised peppercorns, a piece of garlic the size of a pea, twelve young sage-leaves, and a small onion. Turn and rub the pork every day for three days. Take it up, drain it, rub it again with powdered sage, wrap it in an oiled paper, and roast before a clear fire. Baste liberally with the pickle. Serve on a hot dish, and send a sauce prepared as follows to table with the meat. Mix smoothly in a saucepan two ounces of butter and a table-spoonful of flour; add gradually half a pint of the pickle with which the pork has been basted, a tea-spoonful of moist sugar, half a tea-spoonful of salt, a pinch of cayenne, and a glass of port. Simmer the sauce over a gentle fire until it is of the consistency of cream, and send it to table in a tureen. Time to roast, allow twenty-five minutes per pound. Probable cost, pork, 9 1/2d. to 10 1/2d. per pound.