Roast Pork

Instructions

1. Wipe the meat with a damp cloth.
2. Trim and tie into shape if necessary.
3. Arrange meat on rack in pan.
4. Dredge with salt, pepper and flour.
5. Have very hot oven at first; when meat is half done, reduce heat.
6. Baste every ten or fifteen minutes.
7. Put a little boiling water in the bottom of the pan to prevent it from burning on.
8. Allow from 10 to 20 minutes, per pound of meat, according as it is desired rare, or well done.
9. When done, remove on hot platter.