after it is roasted.

_Loin_,--(No. 46.)

An hour and a quarter.

_Neck_,--(No. 47.)

An hour.

_Breast_,--(No. 48.)

Three-quarters of an hour.

_PORK._--(No. 49.)

The prime season for pork is from Michaelmas to March.

Take particular care it be done enough: other meats under-done are
unpleasant, but pork is absolutely uneatable; the sight of it is enough
to appal the sharpest appetite, if its gravy has the least tint of
redness.

Be careful of the crackling; if this be not crisp, or if it be burned,
you will be scolded.

For sauces, No. 300, No. 304, and No. 342.

_Obs._--Pease pudding (No. 555) is as good an accompaniment to roasted,
as it is to boiled pork; and most palates are pleased with the savoury
powder set down in No. 51, or bread-crumbs, mixed with sage and onion,
minced very fine, or zest (No. 255) sprinkled over it.

N.B. "The western pigs, from Berks, Oxford, and Bucks, possess a decided
superiority over the eastern, of Essex, Sussex, and Norfolk; not to
forget another qualification of the former, at which some readers may
smile, a thickness of the skin; whence the crackling of the roasted pork
is a fine gelatinous substance, which may be easily masticated; while
the crackling of the thin-skinned breeds is roasted into good block tin,
the reduction of which would almost require teeth of iron."--MOUBRAY _on
Poultry_, 1816, page 242.

_A Leg_,--(No. 50.)

Of eight pounds, will require about three hours: score the skin across
in narrow stripes (some score it in diamonds), about a quarter of an
inch apart; stuff the knuckle with sage and onion, minced fine, and a
little grated bread, seasoned with pepper, salt, and the yelk of an egg.
See Duck Stuffing, (No. 61.)

Do not put it too near the fire: rub a little sweet oil on the skin with
a paste-brush, or a goose-feather: this makes the crackling crisper and
browner than basting it with dripping; and it will be a better colour
than all the art of cookery can make it in any other way; and this is
the best way of preventing the skin from blistering, which is
principally occasioned by its being put too near the fire.

_Leg of Pork roasted without the Skin, commonly called_ MOCK
GOOSE.[131-*]--(No. 51.)

Parboil it; take off the skin, and then put it down to roast; baste it
with butter, and make a savoury powder of finely minced, or dried and
powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed
together th