Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.
[ To carbonado a Rack of Pork.]
Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil’d, serve it on wine-vinegar and pepper.
[ To broil a Flank of Pork.]
Flay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.
[ To broil Chines of Pork. ]
Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.
Or sometimes apples in slices, boil’d in beer and beaten butter to a mash.
Or green sauce, cinamon, and sugar.
Otherways, sage and onions minced, with vinegar and pepper boil’d in strong broth till they be tender.