To roast a Pig.
Make a stuffing with chopped sage, two eschallots, two eggs, breadcrumbs, and fresh butter, and season with pepper and salt; put it into the belly, sew it up, spit it, and rub it over with a paste brush dipped in sweet oil. Roast it gently, and when done cut off the head; then cut the body and the head in halves, lay them on a dish, put the stuffing with the brains into a stewpan, add to them some good gravy, make it boil, and serve up the pig with the sauce under it.
To roast Sweetbreads.
Blanch heart sweetbreads till half done, then wash and wipe them dry, cut off some of the pipe, put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over. Roast them gently till done and of a nice colour, serve them up with a toast under and melted butter poured over, together with some cullis sauce round.
To roast Ribs of Beef.
Bone the beef, roll it round like a fillet of veal, put a good stuffing in the center, bind it tight, roast it gently, and serve it up with brown oyster sauce round it.
Fillet of Veal.
To be done in the same manner as the above, with white oyster or cullis sauce round.