New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

it thoroughly, and fold it in a wet cloth to keep it from the air. _To roast a sucking Pig._ If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. Then put some sage, crumbs of bread, salt, and pepper in the belly, and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry; then have ready some butter, in a dry cloth, and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and touch it no more till ready to serve; then scrape off the flour, with the greatest care, with a blunt knife: rub it well with the buttered cloth: take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig. Then take it up, and, without withdrawing the spit, cut it down the back and belly: lay it in the dish, and chop the sage and bread quickly, as fine as you can, and mix with a large quantity of fine melted butter, which has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the two ears, and the two _jaws_; the upper part of the head being taken off down to the snout. In Devon, it is served whole if very small; the head only being cut off. _Pettitoes._ Boil them, and the liver and heart, in a small quantity of water very gently; then cut the meat fine, and simmer it with a little of the water and the feet split, till the latter be quite tender. Thicken with a bit of butter, a little flour, a spoonful of cream, a little salt, and pepper: give a boil up, and pour over a few sippets of bread, and put the feet on the mince. _Porker’s Head roasted._ Choose a fine young head, clean