made Plain and Eafy. 
PORK. 
PORK muft be well done, or it is apt to forfeit. When yon 
roaft a loin, take a (harp penknife and cpt the (kin acrofs, to 
make the crackling eat the better. The chine, you muft not 
cut at all. The beft way to roaft a leg, is firft to parboil it, 
then (kin it and roaft it; bade it with butter, then take a little 
fage, (hred it fine* a little pepper and fait, a little nutmeg, and 
a few crumbs of bread; throw thefe over it all the time it is 
roafting, then have a little drawn gravy to put in the di(h with 
the crumbs that drop from it. Some love the knuckle fluffed 
with onion and fage fhred fmall, with a little pepper and fait, 
gravy and apple-fauce to it. This they call a mock goofe. 
The fpring, or hand of pork, if very young, roafted like a pig, 
eats very well, otherwife it is better boiled. The fparerib fhould 
be bafted with a little bit of butter, a very little duft of flour, 
and fome fage fhred fmall: but we never make any fauce to it 
but apple-fiiuce. The beft way to drefs pork grifkins is to roaft 
them, bafte them with a little butter and crumbs of bread, 
fage, and a little pepper and fait. Few eat any thing with thefe 
but muftard. 
To roajl a fig. 
SPIT your pig and lay it to the fire, which muft be a very 
good one at each end, or hang a flat iron in the middle of the 
grate. Before you lay your pig down, take a little fage fhred 
final!, a piece of butter as big as a walnut, and a little pepper 
and fait; put them into the pig and few it up with coarfe thread, 
then flour it all over very well, and keep flouring it till the eyes 
drop out, or you find the crackling hard. Be fore to fave all the 
gravy that comes out of it, which you muft do by fetting bafons 
or pans under the pig in the dripping-pan, as foon as you find 
the gravy begins to run. When the pig is enough, ftir the fire 
up brifk5 take a coarfe cloth, with about a quarter of a pound 
of butter in it, and rub the pig all over till the crackling is quite 
crifp, and then take it up. Lay it in your difh, and with a (harp 
knife cut off the head, and then cut the pig in two, before you 
draw out the fpit. Cut the ears off the head and lay at each 
end, and cut the under-jaJw in two and lay on each fide: melt 
fome good butter, take the gravy you faved and put into it, 
boil it, and pour it into the difti with the brains bruifed fine, and 
the fage raked all together, and then fend it to table. 
B a Different 
