care not to scorch him: when the skin begins to rise up in blisters, pull off the skin, hair and all: when you have cleared the pig of both, scorch him down to the bones, and baste him with butter and cream or half a pound of buter, and a pint of milk, put it into the dripping-pan, and keep basting it well; then throw some salt over it, drudge it with crumbs of bread till it is half an inch or an inch thick. When it is enough, and of a fine brown, but not scorched, take it up, lay it in your dish, and let your sauce be god gravy, thickened with butter rolled in a little flour; or else make the following sauce: take half a pound of butter and a pint of cream, put them on the fire, and keep them stirring one way all the time; when the butter is melted, and the sauce thickened, pour it into your dish. Don't garnish with any thing, unless some raspings of bread; and then with your finger figure it as your fancy.
To roast a pig with the skin on.
LET your pig be newly killed, draw him, flay him, and wipe him very dry with a cloth; then make a hard meat with a pint of cream, the yolks of six eggs, grated bread, and beef-suet, seasoned with salt, pepper, mace, nutmeg, thyme, and lemon-peel: make of this a pretty stiff pudding, stuff the belly of the pig, and stew it up; spit it, and lay it down to roast. Let your dripping-pan be very clean, then pour into it a pint of red wine, grate some nutmeg all over it, then throw a little salt over, a little thyme, and some lemon-peel minced; when it is enough shake a little flour over it, and baste it with butter, to have a fine froth. Take it up and lay it in a dish, cut off the head, take the sauce which is in your dripping pan, and thicken it with a piece of butter; then take the brains, bruise them, mix them with the sauce, rub in a little dried sage, pour it into your dish, serve it up. Garnish with hard eggs cut into quarters, and if you have not sauce enough, add half a pint of good gravy.
Note, You must take great care no ashes fall into the dripping-pan, which may be prevented by having a good fire, which will not want any stirring.
To make a pretty dish of a breast of venison.
TAKE half a pound of butter, flour your venison, and fry it of a fine brown on both sides; then take it up and keep it hot covered in the dish: take some flour, and stir it into the butter til it is quite thick and brown (but take great care it
