751 | Roasted Fresh Pork.
—Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch of pepper, well distributed. Put it into a roasting-pan with half a cupful of water, place it in the oven, and let roast for fully one and a half hours, being careful to baste it frequently with its own gravy. Remove it to a hot dish, skim the fat from the gravy, strain the lean part over the roast, and serve.