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Of Roasting, Boiling, fyc.
crumb of bread, a blade of mace, and a little whole pep-
per ; boil it about five or six minutes, then pour the water
off, take out the spice, and beat up the bread with a good
piece of butter. Some love a few currants boiled in it,
a glass of wine, and a little sugar: but that you may do
just as you like. Others take half a pint of beef gravy,
and the gravy which comes out of the pig, with a piece of
butter rolled in flour, two spoonfuls of catchup, and boil
them all together, then take the brains of the pig and
bruise them fine: put these with the sage in the pig, and
pour in the dish : it is a very good sauce. When you
have not gravy enough come out of your pig with the
butter for sauce, take half a pint of veal gravy, and add
to it; or stew petty-toes, and take as much of that liquor
as will do for sauce mixed with the other.
To bake a Pig. If you canuot roast a pig, lay it in a
dish, flour it all over well and rub it over with butter, but-
ter the dish you lay it in, and put it in the oven. When
it is enough, draw it out of the oven’s mouth and rub it
over with a buttery cloth ; then put it in the oven again
till it is dry; take it out and lay it in a dish ; cut it up,
take a little veal gravy ; and take off the fat in the dish
it was baked in, and there will be some good gravy at the
bottom ; put that to it with a little piece of butter rolled
in flour; boil it up, and put it in the dish with the brains
and sage in the belly. Some love a pig brought whole to
table then you are only to put what sauce you like in the
dish.
To melt Butter. In melting butter you must be very
careful: let the saucepan be well tinned : take a spoon-
ful of water, a little dust of flour, and butter cut in pieces ;
be sure to keep shaking the pan one way, for fear it
should oil: when melted, let it boil and it will be smooth
and fine. A silver pan is best.
To roast Geese, Turkeys, §c. When you roast a goose,
turkey, or fowl of any sort, singe them with a piece of
white paper, and baste them with a piece of butter;
drudge them with a little flour; and when the smoke
begins to draw to the fire, and they look plump, baste
