The skin of pork should be scored by the butcher with a sharp knife. A little oil rubbed into the skin, and a sprinkling of salt and pepper will give crisp crackling. Cook in a fairly hot oven, 375°F, 190°C, gas mark 5, allowing thirty minutes per pound. Pork should be well cooked and not pink when served. Drain off excess fat, and use a little vegetable water with the pan juices to make a thin gravy.
The stuffing may be put into the pork if it has been boned, or cooked separately in the same oven. Peel the onions, chop them coarsely and simmer until soft in enough water to cover them. Add breadcrumbs, butter, sage, and plenty of salt and pepper. When stuffing is well mixed, pack it into the joint before roasting. To cook separately, put into a greased oven ware dish and dot with butter. Cook for one hour with the joint.
To make the sauce, use apples which become fluffy when peeled. Peel, core and slice them. Put into a saucepan with the sugar, lemon juice, cloves and a little water. Simmer until soft, and then beat apples to a pulp. Remove cloves, and stir in butter. Serve hot.