As much as the French excel the English in soups and all made dishes, so do the latter excel them in roasts and game.

The English rule for game is to leave the natural flavor unimpaired; therefore they use no forcemeat, no flavored sauces, no larding, butter only is used to baste, and that liberally, and bread sauce which has little flavor of its own, but is said to bring out that of game, is served with it.

Therefore in the following recipes where I have prescribed pork, I am following French or American taste; but it may always be replaced by butter, I think, to advantage.