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Pork, Rechauffe Of

Cut the crackling and most of the fat off the remains of a loin of pork, then cover the joint over with a mixture composed of minced herbs, bread-crumbs, salt and pepper, finely-chopped onions, and apples. Blend these together with two beaten eggs, press over the meat firmly, and bake in a brisk oven for twenty minutes. Serve with tomato sauce.