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Roast Saddle of Pork

Barley Flour Brown Gravy Apple or Tomato Sauce Strip the skin, trim the joint neatly and cover the fat with buttered paper. cover the fat with buttered paper.

Have a clear fire and baste often. Half an hour before taking up, remove paper, dredge lightly with the flour, and baste until it is brightly browned.

If Serve with the gravy and sauce. liked, skin may be left on, scoring it lengthwise, same way as saddle is carved.