Loin,—(No. 54.)
Of five pounds, must be kept at a good distance from the fire on account of the crackling, and will take about two hours; if very fat, half an hour longer.
Stuff it with duck stuffing ([No. 378]). Score the skin in stripes, about a quarter of an inch apart, and rub it with salad oil, as directed in [No. 50]. You may sprinkle over it some of the savoury powder recommended for the mock goose ([No. 51]).
A Chine.—(No. 55.)
If parted down the back-bone so as to have but one side, a good fire will roast it in two hours; if not parted, three hours.
N.B. Chines are generally salted and boiled.
A Sucking-Pig,[133-*]—(No. 56.)
Is in prime order for the spit when about three weeks old.
It loses part of its goodness every hour after it is killed; if not quite fresh, no art can make the crackling crisp.