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 sage and marjoram, 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 marjoram.