Directions for Cookery, in its Various Branches

apple-sauce, and by mashed potato and mashed turnips. TO ROAST A LOIN OF PORK. Score the skin in narrow strips, and rub it all over with a mixture of powdered sage leaves, pepper and salt. Have ready a force-meat or stuffing of minced onions and sage, mixed with a little grated bread and beaten yolk of egg, and seasoned with pepper and salt. Make deep incisions between the ribs and fill them with this stuffing. Put it on the spit before a clear fire and moisten it with butter or sweet oil, rubbed lightly over it. It will require three hours to roast. Having skimmed the gravy well, thicken it with a little flour, and serve it up in a boat. Have ready some apple-sauce to eat with the pork. Also mashed turnips and mashed potatoes. You may roast in the same manner, a shoulder, spare-rib, or chine of pork; seasoning it with sage and onion. TO ROAST A MIDDLING OR SPRING PIECE OF PORK. Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and spread it all over the inside of the pork. Then roll up the meat, and with a sharp knife score it round in circles, rubbing powdered sage into the cuts. Tie a buttered twine round the roll of meat so as to keep it together in every direction. Put a hook through one end, and roast the pork before a clear brisk fire, moistening the skin occasionally with butter. Or you may bake it in a Dutch oven. It is a good side dish. Thicken the gravy with a little flour, and flavour it with a glass of wine. Have currant jelly to eat with it. It should be delicate young pork. TO STEW PORK. Take a nice piece of the fillet or leg of fresh pork; rub it with a little salt, and score the skin. Put it into a pot with sufficient water to cover it, and stew it gently for two hours or more, in proportion to its size. Then