To Roast Pork

• Leg of pork of 8 lbs., 3 hours
• loin of from 5 to 6 lbs., with the skin on, 2 to 2¼ hour

When the skin is left on the joint which is to be roasted, it must be scored in narrow strips of equal width, before it is put to the fire, and laid at a considerable distance from it at first, that the meat may be heated through before the skin hardens or begins to brown; it must never stand still for an instant, and the basting should be constant. Pork is not at the present day much served at