The leg, the loin, the shoulder, and the chine are usually roasted, and the method is the same with each. The skin is scored in squares, or in parallel lines, the knife just cutting through to the flesh. Put into the roaster, dash a cup of boiling water over it; heat gradually until the fat begins to run, when quicken the fire. Baste often and abundantly, that the skin may be tender, even when crisp. Allow at least twenty minutes to the pound.

The old-fashioned Virginia cook - and there were none better in her day - rubbed well into the deep lines made by the knife in the rind a force-meat of crumbs, sage and onions, seasoned with pepper, salt, a little grated lemon-peel, and the juice of a lemon. This was done before the meat went into the oven and the cracks were well filled. Do not send made gravy in with the meat. It is little better than lard, unless left to stand for at least an hour and then skimmed. Pass apple sauce with roast pork when you can get it, or Chili sauce, or catsup, or a good bread sauce. Sharp condiments go well with it and arouse the digestive organs to their work.