€o The Art of Cookery , 
fpice as you like, thicken it with a piece of butter rolled in Hour* 
and a gkfs of red wine ; then brown your ham as above, and let 
it ftand a quarter of an hour to drain the fat out; take the liquor 
it was ftewed in, ftrain it, ficim all the fat off, put it to the gravy, 
and boil it up. It will do as well as the effence of ham. 
Sometimes you may ferve it up with a ragoo of crawfifh, and 
fometimes with carp fauce. 
To roaft a ham or gammon . 
TAKE off the fwerd, or what we call the (kin, or rhind, and 
lay it in lukewarm water for two or three hours; then lay it in 
a pan, pour upon it a quart of canary, and let it fteep in it for ten 
or twelve hours. When you have /pitted it, put fome fheets of 
white paper over the fat fide, pour the canary in which it was 
foaked in the dripping-pan, and bade it with it all the time it is 
roafting ; when it is roafted enough, pull off the paper, and 
drudge it well with crumbled breaJ and parfley fhred fine ; 
make the fire brilk, and brown it well. If you eat it hot, gar- 
nifh it with rafpings of bread; if cold, ferve it on a dean nap- 
km, and garnifli it with green parfley for a fecond courfe. 
To fluff a chine of pork . 
MAKE a fluffing of the fat leaf of pork, parfley, thyme, 
fage, eggs, crumbs of bread ; feafon it with pepper, fait, fhalot, 
and nutmeg, and fluff it thick ; then roaft it gently, and when 
k is about a quarter roafted, cut the fkin in flips, and make 
your fauce with apples, lemon-peel, two or three cloves, and a 
blade of mace ; fweeten it with fugar, put fome butter in, and 
have muftard in a cup. 
Various ways of dr effing a pig. 
FIRST fkin your pig up to the ears whole, then make a good 
plumb-pudding batter, with good beef fat, fruit, eggs, milk, 
and flour, fill the fkin, and few it up ; it will look like a pig j 
but you muft bake it, flour it very well, and rub it all over 
with butter, and when it is near enough, craw it to the oven’s 
mouth, rub it dry, and put it in again fora few minutes ; lay 
it in the difih, and let the fauce be fmall gravy and butter in 
the dilh: cut the other part of the pig into four quarters, roaft 
them as you do lamb, throw mint and parfley on it as it roafts; 
then lay them on water-creffes, and have mint-fauce in abafon* 
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