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Pork, Loin of, Roast

Score the skin of a fresh loin of pork at equal distances--about a quarter of an inch apart. Brush it over with salad-oil, and place the joint before a clear fire, though at a good distance from it, for fear the crackling should burn before the meat is sufficiently cooked. Baste liberally, and when done enough serve on a hot dish, and send brown gravy and apple sauce or Robert sauce to table with the meat. If liked, a little sage and onion stuffing may be served in a separate dish. It is better not to send it to table on the same dish as the meat, as many people object to the flavour. Time, a loin of pork weighing five pounds, about two hours. Probable cost, 9 1/2d. to 10 1/2d. per pound. Sufficient for six persons.

PORK, LOIN OF, ROAST, TO CARVE. (See PORK, LEG OF, ROAST, TO CARVE.)