Or,
If the joint be that of a full-grown hog, rub into the top, after scoring it deeply, a force-meat of bread-crumbs seasoned with sage and chopped onion, wet with the juice of a lemon or a very little vinegar; pepper and salt to taste. Rub this in hard until the cracks are filled. With a sharp knife make incisions close to the knuckle-bone, and stuff with the force-meat, tying a string tightly about it afterward, to prevent the escape of the seasoning. Rub over once with butter, when the meat is warm throughout; then baste with the fat. Skim all the fat from the drippings that can be removed before making the gravy.
Send around tomato or apple sauce, and pickles, with roast pork.