4 The Art of Cookery , 
Different forts of fauce for a pig . 
NOW you are to obferve there are feteral Ways of making 
fauce for a pig. Some don’t love any fage in the pig, only a 
truft of bread; but then you fhould have a little dried fage 
rubbed and mixed with the gravy and butter. Some love breads 
fauce in a bafon; made thus: take,a pjpt of water,,, put in a 
good piece of crumb of bread, a blade, of mace, and a little 
whole pepper ; boil it for about five or fix minutes, and then 
pour the water off: take out the fpice, and beat up the bread 
with a good piece of butter. Some love a few currants boiled 
in it, a glafs of wine, and a little fugar: but that you muft do juft 
as you like it. Others take half a pint of good beef gravy, and 
the gravy wich comes out of the pig, with a piece of butter 
rolled in flour, two fpoonfuls of catchup, and boil them all to¬ 
gether; then take the brains of die pig and b ruffe them fine, 
with two eggs boiled hard and chopped ; put all thefe together, 
with the fage in the pig, and poUr into your difh. it is a very 
good fauce. When you have not gravy enough comes out of 
your pig with the butter for fauce, take about half a pint of 
veal gravy and add to it: or flew the petty-toes, and take as 
much of that liquor as will do for fauce, mixed with the' 
Other. 
To roafi the ‘hind-quartet of pig, lamb fafhion y 
AT the time of the year when houfe-lamb is very dear, take 
the hind quarter of a large pig; take off the fkin and roaft it, 
and it will eat like lamb with mint-fauce, or with a fallad, or 
Seville-orange. Half an hour will roaft it. 
To bake a pig , 
IF you fhould be in a place where you cannot roaft a pig, lay 
it in a difh, flour it all over well, and rub it over with butter, 
butter the difh you lay it in, and put it into an oven* When 
it is enough draw it out of the oven’s mouth, and rub it over 
with a buttery cloth ; then put it into the oven again till it is 
dry, take it out, and lay it in a difh cut it up, take a little 
veal gravy, and take off the fat in the difh it was baked in, 
and there will be fome good gravy at the bottom ; put that to 
it, with a little piece of butter roiled in flour; boil it up, and 
put into the difh with the brains and fage in the belly. Some 
love a pig brought whole to table, then you are only to put wha£ 
fauce you like into the difh. 
