Rack of Pork on the Spit

Cut a rack of fresh pork containing six to eight ribs; leave it covered a quarter of an inch thick with its own fat and pare the chine bone; saw it off as far as the edges of the ribs, separate the adhering meat on top of the ribs and cut them so they are only two and a half inches long; score the top into lozenges, roll over the flap and tie up the rack with eight rows of string; lay it on the spit and leave it to cook for about an hour, basting it occasionally. Glaze, dress and serve over some clear gravy No. (404).