Select quite young pork with very small bones, the middle of the loin is the best part; if lean enough for the rind to be left on, score it thoroughly, for the sake of the carver, but not too deeply; the scores less than half an inch apart; a sharp, strong penknife is best for the purpose; rub the pork over with flour, salt, and sage leaves, dried on a plate, and rubbed to powder.

Set it in the dripping-pan and bake in a moderate oven, allowing half an hour to each pound. It must be well browned, but not burnt. When done take up the meat, pour the fat from the corner of the dripping-pan, taking care to keep back the sediment; pour hot water into the pan, set it on the stove, dissolve all the dried gravy with a spoon, and let it boil; skim off the fat which the boiling will send up, and season; serve the gravy in a tureen, with apple sauce in another.