made Plain and Eajy. 63 
If you would have it hot, whilft your pig is ftewing in the wine, 
take the firft gravy it was ftewed in, and drain it, (kim off all 
the fat, then take a fweetbread cut into five or fix dices, fome 
truffles, morels, and muftirooms ; flew all together till they are 
enough, thicken it with the yolks of two eggs, or a piece of 
butter rolled in flour, and when your pig is enough take it out, 
and lay it in your di(h; and put the wine it was ftewed in to 
the ragooj then pour all over the pig, and garnilh with lemon, 
A pig matelote. 
GUT and fcald your pig, cut off the head and pettytoes, 
then cut your pig in four quarters, put them with the head 
and toes into cold water ; cover the bottom of a ftew-pan with 
flices of bacon, and place over them the faid quarters, with the 
pettytoes and the head cut in two, Seafon the whole with 
pepper, fait, thyme, bay-leaf, an onion, and a bottle of white 
wine; lay over more flices of bacon, put over it a quart of wa¬ 
ter, and let it boil. Take two large eels, (kin and gut them, 
and cut them about five or fix inches long; when your pig is 
half done, put in your eels, then boil a dozen of large craw-filh, 
cut off the claws, and take off the (hells of the tails ; and when 
your pig and eels are enough, lay firft your pig and the petty¬ 
toes round it, but don’t put in the head (it will be a pretty di(h 
cold) then lay your eels and craw-fi(h over them, and take the 
liquor they were ftewed in, (kin off all the fat, then add to it 
half a pint of ftrong gravy thickened with a little piece of burnt 
butter, and pour over it, then garnifh with craw-fifh and le¬ 
mon. This will do for a firft courfe, or remove*, Fry the 
brains and lay round, and all over the di(h. 
f To drefs a pig like a fat lamb . 
TAKE a fat pig, cut off his head, flit and trufs him up like 
a lamb; when he is flit through the middle and (kinned, par¬ 
boil him a little, then throw fome parfley over him, roaft it and 
drudge it. Let your fauce be half a pound of butter and a 
pint of cream, ftirred all together till it is fmooth $ then pour 
it over and fend it to table. 
To roaft a pig with the hair on. 
DRAW your pig very clean at the vent, then take out the 
guts, liver, and lights; cut off his feet, and trufs him, prick 
up his belly, fpit hina, lay him down to the fire, but take 
care 
