Page:Art of Cookery 1774 edition.djvu/42

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NOW you are to observe there are several ways of making sauce for a pig. Some don't love any sage in the pig, 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 crumb of bread, a blade of mace, and a little whole pepper; boil it for about five or six minutes, and 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 must do just as you like it. Others take half a pint of good 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, with two eggs boiled hard and chopped; put all these together, with the sage in the pig, and pour into your dish. It is a very good sauce. When you have not gravy enough comes out of your pig with the butter for sauce, take about. half a pint of veal gravy and add to it: or stew the petty-toes, and take as much of that liquor as will do for sauce, mixed with the other.

AT the time of the year when house-lamb is very dear, take the hind quarter of a large pig; take off the skin and roast it, and it will eat like lamb with mint-sauce, or with a sallad, or Seville-orange. Half an hour will roast it.

IF you should be in a place where you cannot roast a pig, lay it in a dish, flour it all over well, and rub it over with butter, butter the dish you lay it in, and put it into an oven. When it is enough draw it out of the oven's mouth, and rub it over with a buttery cloth; then put it into 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 a 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 into the dish with the brains and sage in the belly. Some love a pig brought whole to table, then you are only to put a what sauce you like into the dish.