If you would have it hot, whilst your pig is stewing in the wine, take the first gravy it was stewed in, and strain it, skim off all the fat, then take a sweetbread cut into five or six slices, some truffles, morels, and mushrooms; stew all together till they are enough, thicken it with the yolks of two eggs, or a piece of butter rolled in flour, and when your pig is enough take it out, and lay it in your dish; and put the wine it was stewed in to the ragoo; then pour all over the pig, and garnish with lemons.
A pig matelote.
GUT and scald your pig, cut off the head and pettytoes, then cut your pig in flour quarters, put them with the head and toes into cold water; cover the bottom of a stew-pan with slices of bacon, and place them over the said quarters, with the pettytoes and the head cut in two. Season the whole with pepper, salt, thyme, bay-leaf, an onion, and a bottle of white wine; lay over more slices of bacon, put over it a quart of water, and let it boil. Take two large eels, skin and gut them, and cut them about fiver or six inches long; when your pig is half done, put your eels, then boil a dozen of large craw-fish, cut off the claws, and take off the shells of the tails; and when your pig and eels are enough, lay first your pig and the pettytoes round it, but don't put in the head (it will be a pretty dish cold) then lay your eels and craw-fish over them, and take the liquor they were stewed in, skim off all the fat, and ad to it half a pint of strong gravy thickened with a little piece of burnt butter, and pour over it, then garnish with craw-fish and lemon. This will do for a first course, or reserve. Fry the brains and lay round, and all over the dish.
To dress a pig like a fat lamb.
TAKE A fat pig, cut off his head, slit and truss him up like a lamb; when he is slit through the middle and skinned, par-boil him a little, then throw some parsley over him, roast it and drudge it. Let your sauce be half a pound of butter and a pint of cream, stirred all together till it is smooth; then pour it over and send it to table.
To roast a pig with the hair on.
DRAW your pig very clean at the vent, then take out the guts, liver, and lights, cut off his feet, and truss him, prick up his belly, spit him, lay him down to the fire, but take
