ROASTING
Pork.
PORK, like veal, must be well done. If it is a
loin, take a sharp penknife, and cut the skin across,
which will not only make the joint more convenient
to carve, but will also make the rind, or crackling,
more pleasant to eat. A leg of pork must be scored in
the same manner as the loin; if not particularly objected
to, stuff the knuckle part with sage and onion chopped
fine, with pepper and salt; or cut a hole under the twist,
put the seasoning there, and fasten it with a skewer.
Roast it crisp, as it will make the crackling, of which
most people are fond, eat the better.—If you want a
Spring (which is not very common, though, at the same
time, if young, will eat exceeding well) cut off the
hank, or knuckle, sprinkle sage and onion over it,
roll it round, and tie it with a string. About two
hours will do it.—The Spare-Rib should be basted
with a little bit of butter, a very little dust of flour, and
some dried sage shred small. The principal sauces for
any kind of roast pork are, potatoes, mustard, and apple-
sauce, the latter of which you must make thus: Pare
core, and slice some apples, and put them into a sauce-
pan with a little water, to prevent their burning, and
throw in a bit of lemon-peel. When they are enough,
take out the peel, bruise the apples, and add a piece of
butter, and a little sugar. When you have worked the
whole together very fine, set it on the fire till it is quite
hot, then put it into your bason, and serve it up with the
meat.—If it is a leg of pork, have a little drawn gravy
ready against it is done, and pour it into the dish when
you serve it up.—The best way of dressing Pork Griffin
is to roast it, baste it with a little butter and sage, and
a little pepper and salt. The only article used as sauce for
this is mustard.
Sucking Pigs.
WHEN your pig is properly prepared for dressing,
put into the belly of it a little sage shredded fine, with
some salt, a tea-spoonful of black pepper, and a crust of
brown bread. Then spit it, sew up the belly, and lay it
down to a brisk clear fire, with a pig plate hung in the
middle