Any one of these quarters will make a pretty side-dish: or take one quarter and roast, cut the other in steaks, and fry them fine and brown. Have stewed spinach in the dish, and lay the roast upon it, and the fried 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 fried 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 or a first course, or bottom dishes at a second-course. You 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 two pound of young pork, fat and all, two pounds of veal the same, some sage, thyme, parsley, a little lemon-peel, pepper salt, mace, cloves, and a nutmeg; mix them, and beat them fine in a mortar, then fill the pig, and sew it up. You may either roast or bake it. Have nothing but good gravy in the dish. Or you may cut it into slices, and lay the head in the middle. Save the head whole with the skin on, and roast it by itself: when it is enough cut it in two, and lay it in your dish: have ready some good gravy and dried sage rubbed in it, thicken it with a piece of butter rolled in flour, take out the brains, beat them up with the gravy, and pour them into the dish. You may add a hard egg chopped, and put into the sauce.
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 a pig skinned, cut it into chops, season them with spice, and wash 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 a pound of veal, and of fat pork the same quantity, chop them very well together, and beat them in a mortar fine; add some sweet-herbs and sage, a little lemon-peel, nutmeg, pepper and salt, and a little beaten mace; upon this lay a layer of bacon or ham, and then a bay-leaf; take a little fine skewer and stick just in about two inches long, to hold them together, then pour a little melted butter over them, and send then to the oven to bake; when they are enough lay them
