Page:Art of Cookery 1774 edition.djvu/41

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P O R K muſt be well done^ or it Is apt to ſurifeit. When you roaſt a loin take a ſharp penknife and cut the ſkin acroſs to make the crackling eat the better. The chine you muſt not cut at all The beſt way to roaſt a leg, is firſt to parboil it, then ſkin it and roaſt it ; baſte it with butter, then take a little ſage, ſhred It fine, a little pepper and ſalt, a little nutmeg, and a few crumbs of bread ;• throw tbeſe over it all the time it it roaſting, then have a little drawn gravy to put in the difti with the crumbs that drop from it. Some love the knuckle fluflTed with onion and fage (bred fmall, with a little pepper and fait, gravy and apple-fauce to it. This they call a mock goofed- The fpiing, or hand of pork, if very young, roafted like a pigr* * t cats very well, otherwife it is better boiled. The fparcrib v [ ihould be bafted with a little bit of butter, a very little duft of 1 flour, and fome fage (bred fmall : but we never make any faucc ' | to it but apple- faucc. The beft way to drefs pork griflcins is | to roaft them, bafte them with a little butter and crumbs of | bread, fage, and a little pepper and fait. Few eat any thing v ^ { with thefe but muftard. To roaji a pig. . SPIT your pig and lay it to the firci which muft b^ a very good one at each end, or hang a flat iron in the middle of the grate. Before you lay your pig down, take a little fage flired fmall, a piece of butter as big as a walnut, and a little pepper and fait ; put them into the pig and few it up with coarfe thread, then flour it all over very well, and keep flouring it till the eye» drop out, or you find the crackling hard. Be fure to faveall the gravy that comes out of it, which you muft do by«fetting bafons or pans under the pig in the dripping-pan, as foon as you find, the gravy begins to run. When the pig is enough, ftir the fire up briflc; take a coarfe cloth, with about a quarter of a pound of butter in it, and rub the pig all over till the crackling is quite ccifp, and then take it up. Lay it in your difh, and with a (harp knife cut off the head, and then cut the pig in two, before you draw out the fpit. Cut the ears oiF the head and lay at each end, and cut the under-jaw in two and lay on each fide ; melt fome good butter, take the gravy you faved and put into if,

  • boil it, and pour it into the difh with the brains bruifcd fine,

and the fage mixed all together, and then fend it to table, B a Difaml