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Pork, Loin of, Savoury

Score the skin of a fresh loin of pork in lines a quarter of an inch apart. Rub it thoroughly in every part with a savoury powder made by mixing together a salt-spoonful of powdered sage, a salt-spoonful of salt, a salt-spoonful of dry mustard, half a salt-spoonful of pepper, and a chopped onion. Wrap the joint entirely in oiled paper, and put it down before a clear fire, though at a distance from it, and baste liberally. Half an hour before the pork is taken down, remove the paper, and baste the joint again until the crackling is nicely browned. Serve on a hot dish, and send brown gravy and apple sauce to table with the meat. Time, twenty-five minutes to the pound. Probable cost, 9 1/2d. to 10 1/2d. per pound.