Take a sugar cured ham weighing ten pounds, cut off the end bone, scrape off the underside, wash it in warm water and put it into a large kettle with cold water enough to cover it and let it heat slowly until it begins to boil, then boil it three hours from the time it begins to boil. When it is done take it out on to a large platter, skin side down and trim off all the outside and put the trimmings on to another plate, then turn the ham upside down and take off the skin. Spot it with black pepper and wind fringed paper around the bone.
After the ham has been boiled, trimmed off and skinned, put it into a roasting pan (skin side up) with half a pint of sherry wine, one gill of hot water and three tablespoonfuls of white granulated sugar, then put it into an oven that is hotter on top than it is in the bottom and baste it with the wine every five minutes. Roast it a yellow brown. It takes about thirty minutes if the oven is right. When it is done lift it into a warm chafing-dish and skim off all the fat in the pan, then mix a tea-spoonful of browned flour with a little water and stir it into the pan. Let it boil a few minutes, then add a little more wine, water and sugar. Put it into a gravy dish and serve it with the ham.
Take a young pig four weeks old that has been well cleaned, wash it in cold water, lay it on the meat board and dry it off. Make a stuffing with the following ingredients: Put two quarts of peeled and sliced sour apples into a saucepan with one gill of cold water, and when they are cooked soft put in three tablespoonfuls of white granulated sugar, then mix two teaspoonfuls of corn starch with a tablespoonful of cold water and stir it in. Let it boil five minutes and then take it off.
Pick and wash one pound of dried German prunes and put them into a saucepan with cold water enough to just cover them. Cook them until they are soft but not to break. Fifteen minutes before they are done put in three tablespoonfuls of white sugar, and when they are done measure them without the juice and put them into a large bowl, then measure the same quantity of apples and mix it with the prunes, then take one tablespoonful of anise seed to one quart of fruit. Rub the anise seed through the hands to take off the stems and then sift it and mix it with the apples and prunes and then stuff the pig, sew it up with a small cord, put a small block of wood in its mouth to keep it open; salt and pepper it and dredge it with flour. Put two tablespoonfuls of fresh butter with two tea-spoonfuls of flour mixed with it into the baking pan and let it fry one minute, then put in half a pint of hot water and the pig. After the flour on the pig is browned baste often, putting in a spoonful of hot water from time to time. Brown it well and cook it two hours and a half. When it is lifted put half a pint of water into the gravy, stir it up from the bottom, put in salt and pepper to the taste and let it boil a few minutes. Cut the cord in short pieces with a pair of scissors and draw it out. Take the block out of its mouth and put in a red apple. Garnish with green parsley.