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Roasted Marinaded Pork

Trim well all the skin from a piece of pork, rub it thoroughly with salt, place in a deep dish with a few sliced onions, sage leaves, thyme, basil, a few juniper berries and cloves, dusting it over with plenty of pepper; baste the meat with four or five tablespoonfuls of vinegar, and let it stand for a few days; basting and turning it two or three times a day, then put it together with the other ingredients in a baking dish, place it in the oven, and bake it until half cooked, take the dish out of the oven, pour in boiling water, and stir it thoroughly; strain the gravy through a fine hair sieve, return it to the oven, and finish cooking it, basting the meat well while baking. Put the meat on a hot dish, skim off the fat from the sauce and strain it through a fine hair sieve. Pour it over the meat, and serve.