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Pork, Loin of, with Fried Potatoes

Roast a piece of the loin or spare-rib of pork in the usual way. Baste liberally, and when it is almost done enough, take six or eight large potatoes--kidney potatoes are best for the purpose, as they do not break whilst cooking so much as the regents--wash and peel them, dry them well in a napkin, and cut them into slices the eighth of an inch thick. Pour the fat which has dropped from the pork, into a small deep saucepan. When it is quite hot, throw the potatoes into it, and move them about occasionally that they may be equally cooked. Drain them from the fat, and serve the pork on a hot dish, the fried potatoes being arranged round it; send brown gravy to table in a tureen. Time, ten minutes to fry the potatoes. Probable cost: pork, 9 1/2d. to 10 1/2d. per pound.