64 Art of Cookery, 
care not to fcorch him : when the fkin begins to rife up in blif- 
ters, pull off the fkin, hair and all: when you have cleared 
the pig of both, fcorch him down to the hones, and bafte him 
with butter and cream, or half a pound of butter, and a pint of 
milk, put it into the dripping-pan, and keep bafting it well; 
then throw fome fait over it, and drudge it with crumbs of 
bread till it is half an inch or an inch thick. When it is enough, 
and of a fine brown, but not fcorched, take it up, lay it in your 
diib, and let your fauce be good gravy, thickened with butter 
rolled in a little flour; or elfe make the following fauce; take 
half a pound of butter and a pint of cream, put them on the 
fire, and keep them ftirring one way all the time; when the 
butter is melted, and the fauce thickened, pour it into your 
difli. Don’t garnifh with any thing, unlefs fome rafpings of 
bread ; and then with your finger figure it as you fancy. 
To roafi a fig with the fkin on. 
LET your pig be newly killed, draw him, flay him, and 
wipe him very dry with a doth ; then make a hard meat with 
a pint of cream, the yolks of fix eggs, grated bread, and beef- 
fuet, feafoned with fait, pepper, mace, nutmeg, thyme, and 
lemon-peel; make of this a pretty ftifF pudding, fluff the belly 
of the pig, and few it up ; then fpit it, and lay it down to roafh 
Let your dripping-pan be very clean, then pour into it a pint 
of red. wine, grate fome nutmeg all over it, then throw a little 
fait over, a little thyme, and fome lemon-peel minced; when 
it is enough fhake a little flour over it, and bafte it with butter, 
to have a fine froth. Take it up and lay it in a difh, cut off 
the head, take the fauce which is in your dripping-pan, and 
thicken it with a piece of butter; then take the brains, bruife 
them, mix them with the fauce, rub in a little dried fage, pour 
it into your difli, and ferve it up. Garnifh with hard eggs cut 
into quarters, and if you have not fauce enough, add half a pint 
of good gravy. 
Note, You muft take great care no allies fall into the drip¬ 
ping-pan, which may be prevented by having a good fire, 
which will not want any ftirring. 
To make a pretty difh of a hreaft of 'ventfon* 
TAKE half a pound of butter, flour your venifon, and fry it 
of a fine brown on both fides; then take it up and keep it 
hot covered in the difli : take fome flour, and ftir it into the 
butter till it is quits thick and brown (but take great care it 
don’t 
