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Pork, Saddle of, Roasted

Have a saddle of pork cut in the same way as a saddle of mutton. As pork is not often cut up in this way, it will be necessary to order it beforehand. Take off the skin, trim the joint neatly, and cover the fat with buttered paper. Put it down to a clear fire, and baste liberally. Half an hour before it is taken up, remove the paper, dredge the meat lightly with flour, and baste until it is brightly browned. Send brown gravy and apple sauce, tomato sauce, or poivrade sauce (see recipes for these) to table with it. If liked, the skin can be left on, and it will then require to be scored lengthwise, the same way in which the saddle is carved. This is the handsomest joint of pork that can be served. Time, without the skin, twenty minutes per pound. Probable cost, 1s. per pound.