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PORK, LOIN OF, SAVOURY (another way)

Score a small loin of pork as before. Make a savoury mixture of a moderate-sized onion chopped small, a piece of garlic the size of a pea also chopped, a dessert-spoonful of salt, a salt-spoonful of pepper, the sixth part of a nutmeg, grated, a tea-spoonful of shredded parsley, half a tea-spoonful of powdered thyme, and a bay-leaf cut small. Stir this powder into a quarter of a pint of salad-oil, and rub the pork well with the mixture. Put it into an earthen pan, and let it remain closely covered for two days, turning it every day. Take it up, wrap it in well-oiled paper, and roast as in the preceding recipe. Serve on a hot dish, and send a sauce prepared as follows to table in a tureen. Mince finely a moderate-sized onion and a sharp apple. Put these into a small saucepan with a tea-spoonful of sugar, half a tea-spoonful of mustard, half a tea-spoonful of salt, a pinch of cayenne, and the strained juice of a lemon. Stir them over the fire for a minute or two, then pour over them half a pint of nicely-flavoured stock, and let the sauce simmer gently for twenty minutes. Serve the sauce in a tureen. Time to roast the pork, twenty-five minutes per pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.