Modern cookery for private families

3 hours; loin of from 5 to 6 lbs., with the skin on, 2 to 2-1/2 hours; spare rib of 6 to 7 lbs., 1-1/2 hour. TO ROAST A SADDLE OF PORK. The skin of this joint may be removed entirely, but if left on it must be scored lengthwise, or in the direction in which it will be carved. The pork should be young, of fine quality, and of moderate size. Roast it very carefully, either by the directions given in the preceding receipt, or when the skin is taken off, by those for a saddle of mutton, allowing in the latter case from three quarters of an hour to a full hour more of the fire for it in proportion to its weight. Serve it with good brown gravy and tomata sauce, or _sauce Robert_; or with apple sauce should it be preferred. 20 minutes to the pound, quite [TN: text missing.] TO BROIL OR FRY PORK CUTLETS. Cut them about half an inch thick from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it when it is not liked; dredge a little pepper or cayenne upon them, and broil them over a clear and moderate fire from fifteen to eighteen minutes: sprinkle a little fine salt upon them just before they are dished. They may be dipped into egg and then into bread-crumbs mixed with minced sage, and finished in the usual way.[83] When fried, flour them well, and season them with salt and pepper first. Serve them with gravy in the pan, or with _sauce Robert_. Footnote 83: If broiled, with the addition of these a little clarified butter must be added to the egg, or sprinkled on the cutlets. COBBETT’S RECEIPT FOR CURING BACON. “All other parts being taken away, the two sides that remain, and which are called _flitches_, are to be cured for bacon. They are first rubbed with salt on their inside, or flesh sides, then placed one on the other, the flesh sides uppermost in a salting trough,