Take a piece of the loin, neck, or spare-rib of pork; score the skin neatly in lines about a quarter of an inch apart, and rub it over with salad oil. Put it into a deep baking-dish with eighteen or twenty apples pared, cored, and quartered, as many potatoes peeled and divided, and nine or ten moderate-sized onions.

LOIN OF PORK.

Put the dish in a well-heated oven, and when the meat and vegetables are done enough, serve them on a hot dish, the meat being placed in the centre, and the apples, onions, and potatoes, arranged round it. Time to bake a joint weighing about four pounds, two hours. Probable cost, 91/2|d. to 101/2|d. per pound. Sufficient for six or seven persons.

Pickled Pork

Whenever you boil pickled pork (see No. 1), add what vegetables you can spare, such as onion, trimmings of celery, carrot, turnip, and boil with it. This improves the flavour of the meat, and the vegetables can afterwards be used in making soup. Pickled pork is very nice cold; a little mustard and vinegar are an improvement to it.