Roast Pork.
The roasting pieces are the spare rib, the leg, the loin, the saddle, the fillet, and the shoulder. They may be stuffed with a common well-seasoned sage stuffing. The skin, if left on, should be cut in lines forming little squares; if the skin is taken off, sprinkle a little pounded sage over all, and put over it a buttered paper. Be careful, in roasting pork, to put the meat far enough from the fire at first, as it must be thoroughly done. The rule for the time of roasting pork is twenty minutes for each pound. Baste it at first with butter, and afterward with its own drippings. A roast loin of pork is very nice (allowing it to remain well sprinkled with salt an hour or two before roasting) served with cabbage cooked with a little vinegar, or served with sauer-krout.