Take him from under the sow, blood him in water ready to boyl, scald him, cut him be∣tween the thighs, take up the skinne, the tayl, the feet, and the head, then let them steep till you have use for them; let the body alone, you will finde it afterwards well e∣nough; for to farce it take some veale and beef suet, rufle them well after the way of Gaudiveaw, then fill the skinne with it, with mushrums passed in the panne, young pige∣ons, sweetbreads, a bundle of fine herbs, and with all what you have, untill it hath the shape of a pigge, sowe up what is open, truffe it up, and whiten it in water, ready to spit it. An houre and an half before dinner spit it through the head, wrap it up with buttered paper, and tie it at both ends with splinters of wood, and as it is rosting baste it with but∣ter. When it is rosted, take off the paper and the thread, so that it may not seem to have been farced, then serve.
The body of this Pigge being dressed, whi∣ten it but very little, stick it well, and rost it as if it were whole, or like a Lamb; when it is rosted, you may serve it with a green sauce.