$2 The Art of Cookery , 
in your difh, and pour good gravy over them, with mufhrooms, 
and garnifh with lemon, 
A pig in jelly . 
CUT it into quarters, and lay it into your fiew-pan, put in 
one calf’s foot and the pig’s feet, a pint of Rhenifh wine, the 
juice of four lemons, and one quart of water, three or four 
blades of mace, two or three cloves, fome fait, and a very little 
piece of lemon-peel; ftove it, or do it over a flow fire two 
hours y then take it up, lay the pig into the difh you intended 
it for, then ftrain the liquor, and when the jelly is cold, fkim 
©fF the fat, and leave the fettling at the bottom. Warm the 
jelly again, and pour over the pig y then ferve it up cold in the 
i elJ y- 
To drefs a pig the French way . 
SPIT your pig, lay it down to the fire, let it roaft till it is 
thoroughly warm, then cut it off the fpit, and divide it in 
twenty pieces. Set them to flew in half a pint of white wine, 
and a pint of ftrong broth, feafoned with grated nutmeg, pep- 
per, two onions cut fmall, and fome ftripped thyme. Let it flew 
an hour, then put to it half a pint of ftrong gravy, a piece of 
butter rolled in flour, fome anchovies, and a fpoonful of vine¬ 
gar, or mufhroom pickle: when it is enough, lay it in your 
difh, and pour the gravy over it, then garnifh with orange and 
lemon, 
To drefs a pig an pere-douillet . 
CUT off the head, and divide it into quarters, lard them 
with bacon, feafon them well with mace, cloves, pepper, nut¬ 
meg, and fait. Lay a layer of fat bacon at the bottom of a ket¬ 
tle, lay the head in the middle, and the quarters round ; then 
put in a bay-leaf, one rocambole, an onion fliced, lemon, car¬ 
rots, parfnips, parfley, and cives y cover it again with bacon, 
put in a quart of broth, ftew it over the fire for an hour, and 
then take it up, put your pig into a ftew-pan or kettle, pour in a 
bottle of white wine, cover it clofe, and let it ftew for an hour 
very foftly. If you would ferve it cold, let it ftand till it is cold ; 
then drain it well, and wipe it, that it may look white, and lay 
it in a difh with the head in the middle, and the quarters 
round, then throw fome green parfley all over : or any one of 
the quarters is a yery pretty little difh;, laid on water-creffes. 
