COOKERY. 143 



AN EXCELLENT SAUSAGE TO EAT COLD. 



Season lean and fat pork with some salt, saltpetre, 

 black pepper, and alspice, all in fine powder, and rub 

 into the meat; the sixth day cut it small, and mix with 

 it some shred shallot or garlic, as fine as possible. — 

 Have ready an ox-intestine that has been scoured, 

 salted, and soaked well, and fill it with the above stuff 

 ing; tie up the ends, and hang it to smoke as you would 

 hams, but first wrap it in a fold or or two of old muslin. 

 It must be high-dried. Some eat it without boiling, 

 but others like it boiled first. The skin should be tied 

 in different places, so as to make each link about eight 

 or nine inches long. 



TO ROAST A PIG. 



If you can get it when just killed, this is of great ad- 

 vantage. Let it be scalded, which the dealers usually 

 do; then put some sage, crumbs of bread, salt, and 

 pepper, into 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 do not touch it again till ready to serve; 

 then scrape off the flour very carefully with a blunt 

 knife, rub it well with the buttered cloth. When done, 

 take it up; and without withdrawing the spit, cut it 

 down the back and belly, lay it into the dish, and chop 

 the sage and bread quickly, as fine as you can, and mix 

 them with a large quantity of fine melted butter that 

 has very little flour. Put the sauce into the dish after 

 the pig has been split down the back, and garnished 

 with the ears and the two jaws; take off the upper part 

 of the head down to the snout. 



TO MAKE EXCELLENT MEAT OF A HOg's HEAD. 



Split the head, tfike out the brains, cut off the ears, 

 and sprinkle it with common salt for a day; then drain 

 it: salt it well with common salt and saltpetre three 

 days, then lay the salt and head into a small quantity of 



