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Pork, Roast Loin of

INGREDI- ENTS. Pork; a little salt. AVERAGE COST, 9d. per lb.

Score the skin in strips rather more than 1/4 inch apart, and place the joint at a good distance from the fire, on account of the the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire.

Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats. Serve with apple sauce and a little gravy made in the dripping-pan. A stuiling of sage-andonion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour.

TIME. A loin of pork weighing 5 Us., about 2 hours; allow more time should it be very fat.

SEASONABLE from September to March.

Pork, Loin of, To Carve. As with a loin of mutton, it is essential that this be well jointed before cooking, also that the crackling be scored, then there A LOIN OF PORK.

B is no difficulty in carving it. The knife is inserted at A and carried to B, and the chops should be divided neatly and evenly.