When the skin is left on the joint which is to be roasted, it must be scored in narrow strips of equal width, before it is put to the fire, and laid at a considerable distance from it at first, that the meat may be heated through before the skin hardens or begins to brown; it must never stand still for an instant, and the basting should be constant. Pork is not at the present day much served at very good tables, particularly in this form; and it is so still less with the old savoury stuffing of sage and onions, though some eaters like it always with the leg: when it is ordered for this joint, therefore, prepare it as directed for a goose, at page 125, and after having loosened the skin from the knuckle, insert as much as can well be secured in it. A little clarified butter, or salad oil may be brushed over the skin quite at first, particularly should the meat not be very fat, but unless remarkably lean, it will speedily yield sufficient dripping to baste it with. Joints from which the fat has been pared will require, of course, far less roasting than those on which the crackling is retained.
Brown gravy and apple or tomata sauce are the usual accompaniments to all roasts of pork, except a sucking pig; they should always be thoroughly cooked.
Leg of pork of 8 lbs., 3 hours; loin of from 5 to 6 lbs., with the skin on, 2 to 2 1/4 hours; spare-rib of 6 to 7 lbs.. 1 1/2 hour.
The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved. The pork should be young, of fine quality, and of moderate size. Roast it very carefully, either by the directions given in the preceding, receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight. Serve it with good brown gravy and tomata sauce, or sauce Robert; or with apple sauce should it be preferred. 20 minutes to the pound, quite.
Spare-rib should be rubbed with powdered sage mixed with salt and pepper, before it is roasted. It will require, if large and thick, two or three hours to roast it; a very thin one may be roasted in an hour. Lay the thick end to the fire. When you put it down, dust on some flour, and baste with a little butter.
The shoulder, loin, and chine are roasted in the same manner. A shoulder is the most economical part to buy, and is excellent boiled. Pork is always salted before it is boiled.