Loin pork, boned and some of its fat should be removed
A few rosemary leaves
A few slivers of garlic
Salt and pepper

"Again your loin pork should be boned and some of its fat should be removed before cooking, and before rolling it should be stuck with a few rosemary leaves and a few slivers of garlic, and seasoned with salt and pepper. Roll and tie it and roast in the oven in the usual fashion, allowing 25 to 30 minutes per pound, plus 25 or 30 minutes over. This is excellent allowed to cool and served with a potato salad."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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