The pieces to roast are the shoulder, spare-rib, leg, loin and chine. Pork requires a moderate oven and very thorough cooking. Allow full twenty minutes to a pound, and let it heat through gradually. Then watch it carefully, as pork burns easily, which ruins it. The spare-rib, or the chine (which is more wholesome and has less fat than the spare-rib), should be prepared for roasting by removing most of the fat. Save this to be tried out for lard. The shoulder and the leg should be prepared thus: with a sharp knife score the skin deeply in parallel lines about one inch apart, and make deep incisions in the thick part of the meat. Fill the lines and the incisions with "Stuffing for Duck," moistened with a little vinegar. Sprinkle the entire top with a little powdered sage. A buttered paper should be laid over the top of any piece for roasting. Put it in a dripping-pan, with a very little water in the bottom. Baste often and flour it, removing the paper while you do this. Leave the paper off the last half-hour. Serve with "Apple Sauce" and pickles.
Cut slices from the loin or neck and trim neatly. Lay them in a frying-pan. Turn them often while frying. In fifteen minutes pour off the fat, if there is much of it. Dip the steaks in bread-crumbs, mixed with a little sage. Put back and fry fifteen minutes longer.
Serve without gravy.