The accomplisht cook: or, The art & mystery of cookery

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. _To roast Pigs divers ways with their different sauces._ _To roast a Pig with the hair on._ 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, a 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