The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Pig roasted with the skin off.

Take a Pig that's newly kill'd, and be∣ing drawn fley him, then wipe him very dry with a cloth; lay him aside and make a hard meat with grated Bread, half a do∣zen yolks of Eggs, Cream, minced Tyme, Beef-suet, Salt, Cloves and Mace beaten; with this Pudding made pretty stiff, stuff the belly of your Pig, and skuer it up close, and sticking it full with sprigs of Tyme, lay it down to the fire, with a Dish under it, in which is Claret wine, Tyme, a sliced Nutmeg, a little Vinegar and Salt, as it roasts, baste the Pig herewith; being e∣nough, froth it up with Butter: then take

the sauce into which it dropt, and putting thereto a large piece of Butter with som•• minced Lemon, beat it up thick, and di•• your Pig therein.