of sweet herbs, minced with beef-suet, lay the caul over the side or half hanch, and so roast it.
[ To roast pork with the Sauces belonging to it.]
Take a chine of Pork, draw it with sage on both sides being first spitted, then roast it; thus you may do of any other Joynt, whether Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog, being salted a night of two.
[ Sauces.]
1. Gravy, chopped sage, and onions boil’d together with some pepper.
2. Mustard, vinegar, and pepper.
3. Apples pared, quartered, and boil’d in fair water, with some sugar and butter.
4. Gravy, onions, vinegar, and pepper.