Take a pig and draw out his intrails or guts, liver and lights, draw him very clean at vent, and wipe him, cut off his feet, truss him, and prick up the belly close, spit it, and lay it to the fire, but scorch it not, being a quarter roasted, the skin will rise up in blisters from the flesh; then with your knife or hands pull off the skin and hair, and being clean flayed, cut slashes down to the bones, baste it with butter and cream, being but warm, then bread it with grated white bread, currans, sugar, and salt mixed together, and thus apply basting upon dregging, till the body be covered an inch thick; then the meat being throughly roasted, draw it and serve it up whole, with sauce made of wine-vinegar, whole cloves, cinamon, and sugar boiled to a syrrup.
[ Otherways.]
You may make a pudding in his belly, with grated bread, and some sweet herbs minced small, little beef-suet also minced, two or three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, &c. Dredge it or bread it with flower, bread, sugar, cinamon slic’t nutmeg.
[ To dress a Pig the French way.]
Take and spit it, the Pig being scalded and drawn, and lay it down to the fire, and when the Pig is through warm, take off the skin, and cut it off the spit, and divide it into twenty pieces, more or less, (as you please) then take some white-wine, and some strong broth, and stew it therein with an onion or two minc’t very small, and some stripped tyme, some pepper, grated nutmeg, and two or three anchoves, some elder vinegar, a little butter, and some gravy if you have it; dish it up with the same liquor it was stewed in, with some French bread in slices under it, with oranges, and lemons upon it.
[ To roast a Pig the plain way.]
Scald and draw it, wash it clean, and put some sage in the belly, prick it up, and spit it, roast it and baste with butter, and salt it; being roasted fine and crisp, make sauce with chopped sage and currans well boil’d in vinegar and fair water, then put to them the gravy of the Pig, a little grated bread, the brains, some barberries, and sugar, give these a warm or two, and serve the Pig on this sauce with a little beaten butter.
[ To roast a Pig otherways.]
Take a Pig, scald and draw it, then mince some sweet herbs, either sage or penny-royal, and roul it up in a ball
with some butter, prick it up in the pigs belly and roast him; being roasted, make sauce with butter, vinegar, the brains, and some barberries.