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Of Roasting, Boiling, §c.
better boiled. The spare-rib should be basted with a bit
of butter, a little dust of flour, and some sage shred small;
but we never make any sauce to it but apple. The best
way to dress pork griskins is to roast them, baste them
with a little butter and sage, and pepper and salt. Few
eat any thing with these but mustard.
To Roast a Rig. Spit a pig, and lay it to the fire, which
must be a very good one at each end, or hang a flat iron
in the middle of the grate. Before you lay the pig down,
take a little sage shred small, a piece of butter as big as
a walnut, and pepper and salt; put them in the pig, and
sew it np with coarse thread; flour it well over, and
keep flouring it till the eyes drop out, or you find the
crackling hard. Be sure to save all the gravy that conies
out of it, which you must do by setting basons or pans
under the pig in the dripping-pan, as soon as you find the
gravy begins to run. When the pig is enough, stir the
fire up brisk ; take a coarse cloth, with about a quarter
of a pound of butter in it, and rub the pig over till the
crackling is crisp, then take it up. Lay it in a dish, and
with a sharp knife cut off the head, then cut the pig in
two, before you draw out the spit. Cut the ears off the
head, and lay them at each end ; cut the under jaw in two,
and lay on each side : melt some good butter, take the
gravy you saved, and put in it, boil it, and pour it in the
dish with the brains bruised fine, and the sage mixed to-
gether, and then send it to table.
Another wag to roast a Pig. Chop sage and onion very
fine, a few crumbs of bread, a little butter, pepper, and
salt, rolled up together ; put it in the belly, and sew it up:
before you lay down the pig, rub it all over with sweet
oil. When done, take a dry cloth, and wipe it, then put
it in a dish, cut it up, and send it to table with the sauce
as above.
Different sorts of Sauce for a Pig. You are to observe
there are several ways of making sauce for a pig. Some
do not love sage, only a crust of bread, but then you
should have a little dried sage rubbed and mixed with
the gravy and butter. Some love bread sauce in a bason,
made thus : take a pint of water, put in a good piece of
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