Pork

Pork must be well done, or it is apt to Surfeit. When you roast a Loin, take a sharp Penknife and cut the Skin across, to make the Crackling eat the better. The Chine you must not cut at all. The best Way to roast a Leg, is first to parboil it, then skin it and roast it; baste it with Butter, then take a little Sage, shred it fine, a little Pepper and Salt, a little Nutmeg, and a few Crumbs of Bread; throw these over it all the Time it is roasting, then have a little Drawn Gravy to put in the Dish with the Crumbs that drop from it. Some love the Knuckle stuffed with Onions and Sage shred small, with a little Pepper and Salt, Gravy and Apple-Sauce to it. This they call a Mock-Goose. The Spring, or Hand of Pork, if very young, roasted like a Pig, eats very well, otherwise it is better boiled. The Sparerib should be basted with a little Bit of Butter, a very little Dust of Flour, and some Sage Shred small: But we never make any Sauce to it but Apple-Sauce. The best Way to dress Pork Griskins is to roast them, baste them with a little Butter and Crumbs of Bread, Sage, and a little Pepper and Salt. Few eat any Thing with these but Mustard.