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Pork, Neck of, Rolled and Roasted

Take the neck or spring of fresh young pork. Have the bones removed, and spread evenly over the inside a forcemeat made of three table-spoonfuls of finely-grated bread-crumbs, two table-spoonfuls of chopped sage, a little pepper and salt, and a beaten egg. Roll and bind the meat tightly in a nice shape. Put it to roast before a clear fire, though at a good distance from it, and baste liberally. Send good brown gravy to table with the pork. If liked, the forcemeat may be omitted, and TOMATO SAUCE, POIVRADE SAUCE, or SOUBISE SAUCE may accompany the meat. Time to roast the pork, twenty-five minutes per pound. Probable cost, 9 1/2 d. per pound.