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 few 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; then 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-cresses, and have Mint-Sauce in a Baton. Any one of these Quarters will make a pretty Side Dish: Or take one Quarter and roast, and cut the other into Steaks, and fry them fine and brown, have stew’d Spinach in the Dish, and lay the Roast upon it, and the Fry’d in the Middle; Garnish with hard Eggs and Seville Oranges cut into Quarters, and have some Butter in a Cup: Or for Change, you may have good Gravy in the Dish, and garnish with fry’d Parsley and Lemon: Or you may make a Ragoo of Sweetbreads, Artichoke Bottoms, Truffles, Morels, and good Gravy, and pour over them; garnish with Lemon. Either of these will do for a Top Dish of a First Course, or Bottom Dishes at a Second Course; yon may fricasey it White for a Second Course at Top, or a Side Dish.
You may take a Pig, skin him, and fill him with Force-Meat made thus: Take
Note, You may make a very good Pie of it, as you may see in the Directions for Pies, which you may either make a Bottom or Side Dish.
You must observe in your White Fricasey that you take off the Fat: Or you may make a very good Dish thus: Take a Quarter of Pig skinned, cut it into Chops, season them with Spice, and walk them with the Yolks of Eggs, butter the Bottom of a Dish, lay these Steaks on the Dish, and upon every Steak lay some Force-Meat the Thickness of Half a Crown, made thus: Take Half