LET your pig be newly killed, draw him, flea him, and wipe him very dry with a cloth; then make a hard meat with a pint of cream, the yolks of six eggs, grated bread and beef suet, seasoned with salt, pepper, sauce, nutmeg, thyme, and lemon-peel; make of this a pretty stiff pudding, stuff the belly of the pig, and sew it up; then spit it, and lay it down to roast; let your dripping-pan be very clean, then pour into it a quart of red wine, some found nutmeg all over it, then throw a little salt over, a little thyme, and some lemon-peel minced; when it is enough, flake a little flour over it, and baste it with butter to have a fine froth. Take it up and lay it in a dish, cut off the head, take the sauce which is in your dripping-pan, and thicken it with a piece of butter; then take the brains, bruise them, mix them with the sauce, rub in a little grated sage, pour it into your dish, and serve it up. Garnish with hard eggs cut into quarters, and if you have not sauce enough, add half a pint of good gravy.
Note, you must take care no ashes fall into the dripping-pan, which may be prevented by having a good fire, which will not want any stirring.