A Fillet Of Pork

Bone either a neck or a loin of pork, and cut the rind off; put some second stock into a stewpan, with fat from any braise you have by you; put the pork into the stewpan, cover it with onions and sage, sprinkle it with salt, and lay the rind over it; it will take three hours; take it up, dry the fat from it, and glaze it; put sauce rober on the dish, and the pork on it: garnish with either paste or croutons.

A Ham Braised

Put the ham into warm water to soak the day before it is wanted to be dressed ;

V put it on to boil in cold water; let it boil about twenty minutes; take it up, take off the rind, and trim it; put it into a good brown braise, and a pint of sherry in the braise; put it on a slow .stove, (the braising-pan should be covered down very close), and boil as gently as possible for four hours, more or less, according to the size of the ham; when done, take it up, trim and glaze it; put either spinage, greens, beans, or coulis, according to the time of the year.

A Leg Of Pork A La Boisseau

A Leg of pork for this purpose should be in salt about four days, and put in boiling water to boil for about ten minutes ; then take it up and skin it; spit it. and put it to the fire; it will take two hours to roast ; about half an hour before it is taken up shake on plenty of bread crumbs, then baste it with butter, put on more bread crumbs, and repeat basting, and put in bread crumbs until it looks of a nice brown ; take it up, and put under it a little sage, an onion chopped very fine, and boiled in good gravy; send ample sauce in a boat.

A Pig Au Pere Duillet

Cut off the head, and divide the body into quarters; lard them with bacon, and season them well with pepper, salt, nutmegs, cloves, and mace; put a lair of fat bacon at the bottom of a stewpan, lay the head in the middle, and the quarters round it; then put in a bay leaf, an onion, a shred, a lemon, some carrots, parsley, and the liver, and cover it again with bacon ; put in a quart of second stock; stew it for an hour, then take it up, put your pig into a stewpan, pour in a bottle of white wine, cover it close, and let it stew very gently an hour: in the meantime, while it is stewing in the wine, take the first gravy that it was stewed in, skim off the fat, and strain it; then take a sweetbread cut into five or six pieces, some truffles, morels, and mushrooms, and stew all together till they are done; thicken it with the yolks of two eggs, or a piece of butter rolled in flour ; when your pig is done, take it out, and lay it in the dish; put the wine it was stewed in to the sauce, then pour it all over the pig : garnish with lemon.

Sicilian Manner Of Dressing Loin Of Pork To Eat Like Wild Boar

Cut the loin of pork as you would for chops; leave the end bones whole to keep it together, put chopped sage betwixt the cuts, and soak the meat in equal quantities of vinegar and water for tenor twelve days; then putmoresage, tie it up close, and bake it, with the skin downwards, in some of the vinegar and water; when done, serve it up with its own liquor skimmed, a little sugar, and a glass of red wine: it may also be eaten with currant jelly sauce; the skin, instead of being hard and crackling, becomes a fine rich brawny jelly.

Barbecued Pig

Prepare a young pig as for roasting ; make a force-meat of two anchovies, six sage leaves, and a liver, all chopped small; put them into a mortar, with the crumb of a roll, four ounces of butter, half a tea-spoonful of Cayenne pepper, and half a pint of red wine; beat it to a paste, put it in the pig's belly, and sew it up lay your pig down at a good distance before a brisk fire, singe it well, put some red wine into the dripping-pan, and baste it well all the time of roasting: when half done, put under the pig two rolls; and should the wine be too much reduced, add more: when your pig is nearly done, take the bread and .sauce out of the dripping-pan, and put to the sauce an anchovy chopped small, a bun-of sweet herbs, and half a lemon; boil it a few minutes; take up your pig, strain your sauce, and pour it on boiling hot : garnish with barberries and slices of lemon.