The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make a Kid of a Pig, and a Pig to be roasted.

TAke a large Pig and flea him as carefully as you can, so that you make no holes in his skin; cut off the ears and nose to the skin, then truss up your Pig like a Kid, with the head over the shoulders, lard it over with Bacon (be∣ing set) and draw it with Time, so put it on your spit to roast; then take a piece of parboyled Veal, and as much Beef-suet, with a good handful of Spinnage, an handful of sweet herbs and Parslee, mince these together exceeding small, season it with beaten Pepper, Cloves, Mace, Cina∣mon, Ginger, Nutmeg, Sugar and Salt; then put to it two or three handfuls of Currans, and as much grated bread; mingle it with a little Cream, and about four eggs, so that it may be as stiff as forced-meat; then wash over your Pig on the inside with the yolks of eggs, and sow up the holes in the skin; so force your Pig with this, and let him be in the same form as he was before he was fleaed; sow up his belly, and put him in a Tinn dish, with a ball of forced meat in his mouth, and a little butter in the bottom of the dish, so put him into the Oven, and bake him up crisp; and roast the other for a Kid; dish them up when they are ready, with a pretty sharp farcing sauce under them, and strow them over with the yolks of eggs minced.