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Spring Of Pork To Roast

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Cut off the spring of a knuckle of pork, and leave as much skin on the

spring as you can, parting it from the neck, and taking out the bones.

Rub it well with salt, and strew it all over with thyme shred small,

parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed

together. Rub all well in, and roll the whole up tight, with the flesh

inward. Sew it fast, spit it lengthwise, and roast it.

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