Pork with sage and onions.

Take the bone out of a shoulder or loin of pork. Mince a large onion, throw it in a frying pan with a spoonful of fat, and stir it over the fire; put in a table-spoonful of powdered sage, some salt and pepper. Spread the minced onion upon the meat and put some in the cavity where the bone was taken out; roll up, tie with twine, roast in a pan till well done. Take up, pour off the fat and make gravy in the pan with water added to the seasoned glazed that remains, or else pour brown sauce in and let it boil up. Stir in a tablespoon of made mustard, and strain the sauce.