Page:Art of Cookery 1774 edition.djvu/98

 spice as you like, thicken it with a piece of butter rolled in flour, and a glass of red wine; then brown your ham as above, and let it stand a quarter of an hour to drain the fat out; take the liquor it was stewed in, strain it, skim all the fat off, put it to the gravy, and boil it up. It will do as well as the essence of ham. Sometimes you may serve it up with a ragoo of crawfish, and sometimes with carp sauce.

TAKE off the swerd, or what we call the skin, or rhind, and lay it in lukewarm water for two or three hours; then lay it in a pan, pour upon it a quart of canary, and let it steep in it for ten or twelve hours. When you have spitted it, put some sheets of white paper over the fat side, pour the canary in which it was soaked in the dripping-pan, and baste with it all the time it is roasting; when it is roasted enough, pull off the paper, and drudge it well with crumbled bread and parsley shred fine; make the fire brisk, and brown it well. If you eat it hot, garnish it with raspings of bread; if cold, serve it on a clean napkin, and garnish it with green parsley for a second course.

MAKE a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread; season it with pepper, salt, shalot, and nutmeg, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips, and make your sauce with apples, lemon-peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in, and have mustard in a cup.

FIRST skin your pig up to the ears whole, then make a good plumb-pudding batter, with good beef fat, fruit, eggs, milk, and flour, fill the skin, and sew it up; it will look like a pig; but you must bake it, flour it very well, and rub it all over with butter, and when it is near enough, draw it to the oven's mouth, rub it dry, and put it in again for a few minutes; lay it in the dish, and let the sauce be small gravy and butter in the dish: cut the other part of the pig into four quarters, roast them as you do lamb, throw mint and parsley on it as it roasts; then lay them on water-cress, and have mint-sauce in a bason.