melted butter.  This will keep the skin from cracking and it still will be crisp.  It will take from two to three hours to roast.  Make the gravy by skimming off most of the grease; stir into that remaining in the pan a good tablespoonful of flour, turn in water to make it the right consistency, season with pepper and let all boil up once.  Strain, and if you like wine in it, add half a glass; turn it into a gravy boat.  Place the pig upon a large, hot platter, surrounded with parsley or celery tops; place a green wreath around the neck, and a sprig of celery in its mouth.  In carving, cut off its head first; split down the back, take off its hams and shoulders, and separate the ribs.

ROAST LOIN OF PORK.

Score the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water under it; cook it moderately at first, as a high heat hardens the rind before the meat is heated through.  If it is very lean, it should be rubbed with fresh lard or butter when put into the pan.  A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, as many persons have a great aversion to its flavor.  A loin weighing about six pounds will roast in two hours; allow more time if it should be very fat.  Make a gravy with flour stirred into the pork drippings.  Serve with apple sauce and pickles.

ROAST LEG OF PORK.

Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, and a little pepper and salt.  When half done, score the skin in slices, but do not cut deeper than the outer rind.  Apple sauce and potatoes should be served with it.  The gravy is to be made the same way as for beef roast, by turning off all the superfluous fat and adding a spoonful of flour stirred with a little water; add water to make the right consistency.  Serve in a gravy boat.

BOILED LEG OF PORK.

For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day.  An hour before dressing it put it into cold water for an hour, which improves the color.  If the pork is purchased ready salted, ascertain how long the meat has been in pickle and soak it accordingly.  Put it into a boiling-pot, with sufficient cold water to cover it, let it gradually come to a boil, and remove the scum as it rises.  Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done.  Carrots, turnips or parsnips may be boiled with the pork, some of which should be laid around the dish as a garnish.

Time.—­A leg of pork weighing eight pounds, three hours after the water boils, and to be simmered very gently.