How To Roast A Pig

Spit your pig, and lay it down to a clear fire. Put into the belly a few sage leaves, a little pepper and salt, a small crust of bread, and a bit of butter; sew it up, and flour well. When the skin is crisp put two plates into the dripping-pan to save the gravy which comes from it. Put 1/4 lb. of butter in a clean coarse cloth, and rub all over till the flour is quite taken off; then take it up into your dish, take the sage, etc., out of the belly, and chop it small. Cut off the head, open it, and take out the brains, which chop, and put the sage and brains into 1/2 pint of good gravy, with a piece of butter rolled in flour; then cut your pig down the back, and lay it flat on the dish. Cut off the two ears, and lay one on each shoulder; put the head between the shoulders, pour the gravy out of the plates into your sauce and then into the dish; garnish with lemon, and if you please, pap sauce in a basin.

How To Roast A Hare

Truss your hare, and then make a pudding thus: 1/4 lb. of beef suet minced fine, as much bread crumbs, the liver chopped fine, parsley and lemon peel shred fine, seasoned with pepper, salt, and nutmeg. Moisten with an egg, and put it into the hare's belly. Let your drippingpan be very clean; put into it 1 quart of milk and 6 oz. of butter, and baste it with this till the whole is used. About five minutes before you take it up dust on a little flour, and baste with fresh butter that it may be well frothed. Put a little gravy in the dish and the rest in a boat; garnish with lemon.

How To Roast A Green Goose With Green Sauce

Roast your goose nicely; in the meantime make your sauce thus: Take 1/2 pint of the juice of sorrel, 1 spoonful of white wine, a little grated nutmeg, and some grated bread. Boil this over a gentle fire, and sweeten with pounded sugar to your taste; garnish with lemon.

How To Roast Quails

Truss them, and stuff with beef suet and sweet herbs shred very fine, and seasoned with a little spice. When warm baste with salt and water, then dredge them, and baste with butter. For sauce, dissolve an anchovy in good gravy, with 2 or 3 shallots shred very fine, and the juice of a Seville orange. Dish them up in this sauce, and garnish with fried bread crumbs and lemon.

How To Roast Plovers

Green plovers are roasted as you do woodcocks. Lay them upon toast, and put good gravy sauce in the dish. Grey plovers are roasted or stewed thus:

Make a forcemeat of artichoke bottoms cut small, seasoned with pepper, salt, and nutmeg. Stuff and put the birds into a saucepan with a good gravy just to cover them, a glass of white wine, and a blade of mace; cover them close, and stew them softly till they are tender; then take up your plovers into a dish, put in a piece of butter rolled in flour to thicken your sauce; let it boil till smooth, squeeze in a little lemon, scum it clean, and pour over the birds; garnish with orange.

How To Roast Calf's Liver

Lard it well with large slices of bacon, fasten it on a spit, roast it at a gentle fire, and serve with good gravy or melted butter.

To Roast an Eel, - Scour the eel well with salt; skin him almost to the tail; then gut, wash, and dry him. Take 1/4 lb. of suet shred fine, sweet herbs, and a shallot; mix together with salt, pepper, and nutmeg; scotch your eel on both sides, wash it with yolks of eggs, lay some seasoning over it, and stuff the belly with it, then draw the skin over it, and tie it to the spit; baste with butter, and make a sauce of anchovies and melted butter. Any other river or sea fish that are large enough may be dressed in the same way.

For Boiling Meats we need not give old recipes, as they are the same as the modern, but this mode of cooking seems to have been extended to things which we should not dream of boiling nowadays, such as geese and ducks, woodcocks and snipes, pheasants and partridges, the latter being served with celery or mushroom sauce, or with melted butter, flavoured with parsley, lemon, and the livers of the birds.